Bestes Kartoffel Kichererbsen Curry Rezept rettet deinen Tag 😋

Today there is a healthy and full-fledged lunch. Whether it goes fast depends on your potatoes, because today we make potato curry and the clove of salt, because it's just delicious. As I am known as a nutrition consultant, my videos always start the same. I tell you that I am a nutrition consultant, so that you know right away that this is a healthy, full-fledged and balanced diet. Because that's clear. And if you feel like it, then press the red button, because then everything will be better. Honorary word. Today we need a few tomatoes for the salsa, 700 grams of potatoes, 600 grams of spinach, this is a TK spinach, it fits great, two small zucchini or a large one, 4 cloves of garlic, a few onions, fermented apricot juice, a little soy sauce, mashed tomatoes and chickpeas. But don't worry, this is my weekly ration. And per portion a hard-boiled, fair egg, don't forget. Alternatively, you could of course also make a tofu avocado cream with it. For this, just take an avocado and 200 grams of tofu, it doesn't matter which one, mix it well and season it with your favorite spices. I use a little bay salt, a little favorite curry, a little flaxseed, a dash of lemon juice and you're done. Or just take a fair egg. Then you need two onions and then we chop them up as you always do. You probably halve them first and then you cut the things either lengthwise into thin slices, although that's more of an exception. Most people will rather cut the onions crosswise into strips. At least that's what I often observe, which is probably because the majority is used to cutting the onions lengthwise first, then unnecessarily halving them again to then cut them crosswise. Then you get such nice little cubes. The fewest will probably get the idea to just hit it properly because then you get rather coarse cubes. But that's a matter of taste and we're not going to argue about that now. But rather clean plates. If you have cats, then you can't avoid it. Pan on a floured plate, oil in the pan or pot, depending on and onions in oil. When the onions get color, temperature is 5 out of 9, induction, then we grate 4 cloves of garlic to it or 8. Sweat briefly until it smells. Flavor then brings us a teaspoon of black cumin, a teaspoon of cumin, a teaspoon of garam masala, a teaspoon of box on clay and fry for a minute. If you prefer other spices, then you just take your favorite spices and yes, everything that tastes is allowed. For example, 1-2 tablespoons of tomato paste. Let it roast for another minute, let the roasts collect and then the potatoes. My spice ideas serve exclusively as inspiration. If you don't have a box on clay, then the recipe still works. Now I'm going to put in 1-2 tablespoons of really good stuff. You know, my online supermarket is going online soon and I'm working on a special umami vegetable broth replacement mixture. Really good stuff, really good. And if it's perfect, then there will also be some to buy. But for that long, a tablespoon of instant vegetable broth also works. And if you then pour 500 milliliters of water on it, the potatoes can finally be cooked soft. And who wants to know how to make instant broth for freezing just do it yourself, watch the video up there on the right. In addition, I poured in 700 milliliters of tomato paste and the potatoes are now allowed to simmer for about 30 minutes. Depending on how small you cut them, it goes much faster. We take the time and make a sacrilege and it's not an incredibly simple tomato-onion-salsa mixture and chop up a few tomatoes. Per person, I would now calculate a handful of tomatoes and a quarter of an onion. What always annoys me when cutting tomatoes is when I notice that my knife is blunt again. I always notice it when cutting tomatoes C5, because it's that far again. Do we have to sharpen the knife again or is it the same for you? If the tomatoes are more smudged than cut or do you have any other knife sharpening indicators? Speaking of sharpening, what does your knife sharpen with? I haven't found the perfect device yet. If you have a tip, feel free to come with it. Maybe you can get a co-op together. Speaking of co-op, onions cooperate wonderfully with tomatoes. Actually with everything, but with tomatoes especially. At least I'm totally into it. Very fine onions and tomatoes. If you then add a little fermented apricot water to it, then you roll up your toothpicks, because it tastes so awesome, you don't need anything else. No salt, no vinegar or what do I know? Umesu and a little bit of casis. Instead of garlic, we put a little bit of TK chives from the garden over it or the herbs that you just have at hand. I don't care. And because we don't need 30 minutes for the tomato salad, we still have time for our zucchini. I usually cut them in half and then cut the things lengthwise into strips, because then I can use the big knife to dice them all at once. Don't say rectangular. Today we don't make cubes, today we make rectangles. Then we put a couple of splashes of umesu over it. Let's go through it briefly. And just before the potatoes are soft, two handfuls of cooked chickpeas are added per person. The potatoes shouldn't take five more minutes until they are soft. If you have cut them nice and small, then they should be ready after 15-20 minutes. And if you have left them a little more than mouth-sized, then you will probably have to add more water and cook for another 15 minutes. When the potatoes are ready, add zucchini, add spinach, boil everything briefly so that the TK spinach is no longer TK. Just let the fresh spinach fall together briefly and it's good. Maybe season with a tablespoon of soy sauce or two. Leave the hard-boiled eggs whole or cut them into strips. As a child I loved to cut the eggs with the thing, what is it actually called, to cut. And if you have a suitable bowl, put a decent portion of potato curry in it, add the eggs or the avocado-tofu alternative and the tomato-onion-salsa. Yours, the Rock. Until next week, stay healthy and cook something smart. There's no hope, you can still go. I never answer to no, man, I still go. Go, go, go, go, go, go, go, go, go, go, go, go, go, go.