-
120 GRAM SEMOLINA
-
200 GRAM YOGURT
-
250 GRAM CABBAGE, shredded
-
2 POTATOES, peeled and cut in very small cubes
-
1/2 BUNCH GREEN CORIANDER, chopped
-
2 TSP BAKING POWDER
-
1 EGG
-
2 TBSP
GREEN CURRY PASTE
-
1 TSP BLACK SESAME SEEDS
-
1 TSP
CURRY
POWDER
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- 200 GRAM PUMPKIN, diced
- 100 GRAM DRIED MUSHROOMS, soaked
- 200 GRAM SWEET POTATO, peeled and diced
- 1 CAN COCONUT MILK
- 1/2 CUCUMBER, sliced
- 50 GRAM PEANUTS
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Mix the egg with the yogurt, the
baking powder and
the semolina. Stir in all other ingredients and add salt to taste. Put the
mixture in a greased round oven tin and bake 40 minutes at 165 degrees
Celsius. Serve with a green salad or a tomato salad.
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Mix pumpkin, mushrooms,
potato and coconut milk and bring to the boil. Cook for 10 minutes; add the
cucumber and cook 5 more minutes. Stir in the peanuts. Serve with white
rice.
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