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Afrikaanse curry met mosselen

Fast, healthy, sustainable and yet just a little different than usual. You can put this spicy, steamy curry on the table within 30 minutes!
Gang Main course
Porties 2 persons
Kcal 370

Ingredients
  

  • 1 kg Mussels
  • 400 g Tomato cubes
  • 200 ml coconut milk
  • 2 Small onions
  • 4 tenen Garlic
  • 3 cm Fresh ginger
  • 1 Fresh chili pepper
  • 1 theaspoon Turmeric
  • 1 theaspoon Cardamom
  • 1/2 bunch Coriander
  • Olive oil

Instructions
 

  • Chop the onions, garlic and chili pepper
  • Meanwhile, heat some oil in a pan, fry the mixture very gently in the oil until the onions are translucent
  • Add the turmeric, ginger and cardamom and let it fry for a while
  • Add the can of tomatoes and simmer gently for 15 minutes
  • Add the coconut milk, stir well and simmer again. The curry can get quite thick, the water from the mussels will dilute it later
  • While the curry is simmering, rinse the mussels and check them according to package instructions
  • Add the mussels to the curry, stir well until all mussels are coated in curry. Put a lid on the pan and heat for another 4 minutes or until all the shells are open. Toss again halfway through so that the mussels cook evenly.
  • Serve with the fresh coriander and season with salt and pepper

Notes

Serving tip: add some fluffy basmati rice
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