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!
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