Drinking inspiration from Indian flavors, mixing it with ingredients that are very much ours!
Ingredients
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olive oil
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1 onion
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2 cloves of garlic
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1 bay leaf
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1 chilli pepper
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250 g fresh mushrooms of your choice
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2 tbsp. red curry
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salt
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1/3 cup white wine
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fresh coriander
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6 strawberries
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1 avocado
Preparation Method
- In a pan, sauté the onion and the chopped garlic, with the bay leaf, over medium-high heat.
- Add the mushrooms cut into pieces, stir, and cook for 3 to 5 minutes, stirring occasionally.
- Lower the heat to medium, season first with a dash of soy sauce, curry, sweet pepper, and salt, simmer for 1 minute, then with the tomato pulp, and simmer for 1 minute more.
- Refresh with white wine. Stir and simmer for about 2 minutes.
- Add the chickpeas, stir, and simmer covered for 5 minutes over low heat.
- Add the coconut milk, increase to medium-high heat and simmer for about 2 to 3 minutes.
- Stir in a bunch of chopped fresh coriander, cover, turn off and leave to stand for a few minutes.
- Serve hot, accompanied by white basmati rice, decorated with strawberries and avocado.
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