Chicory curry

Chicory Curry

Chicory curry and how to grow chicory (see video)

Ingredients

150 grams unsalted butter

1 onion, finely chopped

4 cloves garlic, minced

50 grams fresh ginger, minced or grated

15 grams garam masala

2 tablespoons red curry paste

100 grams raisins

300 ml vegetable broth

freshly ground pepper and salt to taste

4 heads chicory, halved lengthwise

1. 250 grams full-fat quark

Serve with pandan rice

Preparation method

1. Melt the unsalted butter and add the finely chopped onion. Sauté over medium heat for 10 minutes, stirring regularly.
2. Lower the heat and continue to cook until the onion is sweet. Stir continuously.
3. Sauté the garlic and ginger briefly, then add the garam masala. Cook for approximately 10 seconds, 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 somewhat submerged. Bring back to a boil and simmer gently for 5 minutes with a lid on the pan.
5. Place in the Ecostoof for 1 hour or longer.
6. Remove the chicory heads from the curry and serve on a plate with pandan rice. Pour the sauce around the chicory and mix with quark to taste.