Chicory Curry

Chicory Curry

Chicory Curry and how to grow chicory (see film)

Ingredients

150 grams of butter

1 onion, diced

4 cloves of garlic, finely chopped

50 g fresh ginger, finely chopped or grated

15 grams Garam Masala

2 tablespoons red curry paste

100 grams of raisins

300 ml vegetable broth

freshly ground pepper and salt to taste

4 heads of chicory, halved lengthwise

1. 250 grams of cottage cheese

Serve with pandan rice

Preparation

1. Heat the butter and add the chopped onion. Fry over medium heat for 10 minutes. Stir regularly.
2. Reduce the heat and continue frying until the onion is sweet. Stir continuously.
3. Briefly fry the garlic and ginger and add the garam masala. Fry for ± 10 seconds and then add the curry paste, raisins, and broth. Bring to a boil and stir well. Season with pepper and salt.
4. Add the chicory to the curry in the pan and press down well so that everything is lightly covered. Bring back to a boil and simmer for 5 minutes with a lid on the pan.
5. Place it in the Ecostoof for at least 1 hour.
6. Remove the chicory stalks from the curry and serve on a plate with pandan rice. Pour the sauce over the chicory and mix with cottage cheese to taste.