Indian sauce
Last Updated on
ingrediencie
250 g carrots, peeled and coarsely grated 250 g courgettes, peeled and coarsely grated 400 g apples, peeled and coarsely grated 200 g red peppers, peeled and cut into small pieces 250 g onion cleaned and cut into small pieces 400 g tomato puree 400 ml coconut milk 2 KL turmeric 2 KL curry powder 1 KL curry pepper 1 KL ground Roman cumin 3 KL salt 1 packet Gelfix Extra 21 DrOetker 150 g sugar
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1. In a large pot, toss the carrots with the zucchini, apples, peppers and onions. Add the puree, coconut milk, turmeric, curry powder, cumin and salt. Mix the contents of the Gelfix Extra packet with 2 tbsp sugar and add to the mixture. Stirring constantly, cook thoroughly for about 1 minute. 2. Add the rest of the sugar and bring to the boil. Boil thoroughly for at least 5 minutes, stirring constantly, and set aside. 3. Skim off any foam and fill the prepared glasses to the brim. Carefully close the lids, turn the jars upside down and leave to stand for about 5 minutes. 4. TIPS: For ginger lovers, add 1 aligned tablespoon of grated fresh ginger. Serve the sauce warmed with the meat and rice. The shelf life of the sauce is about 3 months.
