Green spelt roast in red curry sauce

Name: Green spelt roast in red curry sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 100 g Green spelt; 200 g Green spelt meal; 2 TEASPOONS Vegetable broth (instant); 1 Onion; 2 Garlic cloves; 1 collar Spring onions; 1-2 TEASPOONS curry, salt, pepper; 3 TABLESPOONS oil, 1 tablespoon tomato paste; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp sweet paprika, sugar; 1 Tomato, 1 egg (Gr. M); 50 g Feta or sheep's cheese; 150 g Skimmed milk yoghurt

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

100 g Green spelt
200 g Green spelt meal
2 TEASPOONS Vegetable broth (instant)
1 Onion
2 Garlic cloves
1 collar Spring onions
1-2 TEASPOONS curry, salt, pepper
3 TABLESPOONS oil, 1 tablespoon tomato paste
1 can(s) (850 ml) Tomatoes
7-10 Tbsp sweet paprika, sugar
1 Tomato, 1 egg (Gr. M)
50 g Feta or sheep's cheese
150 g Skimmed milk yoghurt

Directions

1
Soak grains overnight. Pour. Pour into 600 ml boiling water, bring to the boil, cover and simmer for about 15 minutes. Stir in grist and stock, bring to the boil. Soak for 3-4 minutes, let cool down a little
2
Peel and chop the onion and garlic. Clean, wash and chop the spring onions. Fry with garlic and curry in 1 tbsp. oil. Add tomato paste and tomatoes with the juice. Bring to the boil, simmer for about 5 minutes. Season to taste
3
Wash the tomato and possibly seed it. Dice finely. Crumble cheese and stir yoghurt until smooth
4
Knead onion and egg under the green spelt. Season with salt and pepper. Form 8 roasts. Fry in 2 tablespoons of hot oil for 6-8 minutes
5
Serve the roasts with curry sauce and yoghurt. Sprinkle with curry, cheese and tomato