Béchamel sauce with curry, chilli and coriander

Name: Béchamel sauce with curry, chilli and coriander
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 Onion; 1 red chilli pepper; 30 g Butter or margarine; 30 g Flour; 3-4 Tbsp Curry Powder; 250 ml Vegetable broth; 250 ml Milk; 1/2 bunch Coriander; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

1 Onion
1 red chilli pepper
30 g Butter or margarine
30 g Flour
3-4 Tbsp Curry Powder
250 ml Vegetable broth
250 ml Milk
1/2 bunch Coriander
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely chop the onion. ##Wash, cut lengthwise, remove seeds and chop finely. Melt the fat in a pot. Fry diced onion in it until transparent. Add flour, ##curry## and chili and sweat.
2
Deglaze with stock and milk and simmer for about 5 minutes while stirring. In the meantime wash the coriander, dab dry, remove the leaves and cut finely. ##Stir in coriander and season with salt and pepper.