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KOKOS-GARNELEN-CURRY
1 Das Öl im KitchenAid
®
-Multi-Cooker auf Einstellung Sautieren
erhitzen. Pilze hinzugeben; 5 Minuten garen, bis die Pilze am Rand
leicht braun werden; dabei mit dem KitchenAid
®
-Rührturm auf
niedriger Geschwindigkeitsstufe rühren. Karotten hinzugeben und
2 Minuten garen. Paprika, Zwiebel und Knoblauch hinzugeben und
weitere 5 Minuten garen. Mehl, Currypulver, Salz und Pfeffer sowie
Brokkoli untermischen und erneut 1 Minute garen.
2 Brühe und Kokosmilch einrühren; 3 Minuten garen, bis das Gemüse
beinahe zart ist und die Sauce beginnt anzudicken; dabeiständig
mit dem Rührturm auf niedriger Geschwindigkeitsstufe rühren.
Rührturm entfernen; Hitze auf die Stufe Kochen/Dämpfen
zurücknehmen. Garnelen untermischen; abdecken und 3bis
5 Minuten garen, bis die Garnelen gar sind. Limonensaft
untermischen.
Serviervorschlag: Mit heißem, gekochten Basmati-Reis, gehackten
Erdnüssen, Sultaninen, Mango-Chutney bzw. gehacktem frischem
Koriander servieren.
Für 4 Portionen
1 EL Panzenöl
20 g Champignons,
inScheibengeschnitten
2 Karotten, dünn geschnitten
½ rote Paprika,
inStreifengeschnitten
1 Zwiebel, fein gehackt
3 Knoblauchzehen, fein gehackt
1 EL Weißmehl (Typ 405)
2 TL bis 1 EL Currypulver
Salz und frisch gemahlener
schwarzer Pfeffer
zumAbschmecken
kleiner Brokkoli, in kleine
Blumen geschnitten
250 ml Hühnerbrühe
125 ml Kokosmilch
350 g rohes Garnelen
Saft von ½ Limone
5


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