Am Sonntag 25 Januar ’04 hat das tolle Matinée zum Thema Feuer stattgefunden. Nach einem spannenden Vortrag von Dagmar Huguenin standen eine feurige Suppe und scharfe Chillies auf dem Programm. Aufgrund der vielen Anfragen was die Suppe alles beinhaltet lüfte ich das Geheimnis und sende Euch anbei das Rezept.
Curry Soup 6 persons
2 tomatoes
2 green or red chillies
4 TBL red lentils
6 dl water when thick add more
1 tin coconut milk
2 tsp. curry powder
(tsp. = Teelöffel / TBL = Esslöffel)
Separately:
Roast quickly in a pan with no oil until very slightly roasted
1 tsp. fennel seeds
1 tsp. coriander
5 small curry leaves
1 tsp. star annis seeds
1 large garlic clove finely chopped
1 bit ginger finely chopped
Grind or blend the spices
Method
Fry the cabbage until nicely browned or even slightly black then add the chillies, tomato, curry powder and lentils. Top up with water and coconut milk. Add the ground spices, garlic and ginger to the mixture and simmer until the cabbage and lentils are cooked. When ready blend.
Serve hot!
RoseLee Gahler