Sliced beans in curry yoghurt sauce with raisins
easy
45 mins
45 mins
Ingredients
- 1 kg Cutting beans
- 7-10 Tbsp Salt
- 1 Onion
- 20 g Butter or margarine
- 1 - 2 TABLESPOONS spicy curry
- 1/4 l clear vegetable stock
- 7-10 Tbsp (Instant)
- 2 TEASPOONS Cornstarch
- 150 g whole milk-
- 7-10 Tbsp Yoghurt
- 60 g Raisins
- 1 package (200 g) Frying mix for the
- 7-10 Tbsp Preparation
- 7-10 Tbsp of minced meat dishes
- 4 TABLESPOONS Oil
- 7-10 Tbsp Parsley
Directions
- 1
Wash and clean the string beans. Cut diagonally into 1-2 cm pieces. Cook in little boiling salted water for about 15 minutes. In the meantime peel and finely dice the onion. Heat the fat in a pot and fry the onions in it until transparent.
- 2
Add curry, briefly stir and sweat on and deglaze with broth. Bring to the boil. Mix starch and yoghurt and add to the stock. Bring to the boil while stirring. Add raisins and season to taste with salt and curry.
- 3
Drain the beans and add them to the hot curry yoghurt sauce. For the roastings, mix Bratmix with 320 ml cold water. Leave to swell for 5-10 minutes. Then form 12 small roastings with wet hands.
- 4
Heat the oil in a frying pan and fry the roasts for 3-4 minutes on each side. Arrange the bean vegetables on plates and serve garnished with parsley.
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