Eigenschappen
Bereidingstijd: 20 min
Menugang: Bijgerecht
Bereidingswijze: Koken
Aantal personen: 4 pers.
Ingrediënten:
- 30 ml olie
- 1 in blokjes gesneden wortel
- 1 in blokjes gesneden aubergine
- 480 g gepelde tomaten uit blik
- 1 cm verse fijngehakte gember
- 1 eetlepel massala
- 225 g bevroren erwten
- 1 teentje knoflook
- verse koriander blaadjes
- 1 kaneel stokje
- 4 uien
Bereidingswijze
Pel de ui en snijd alleen het bovenste kapje er vanaf. Snijd de binnenste uilos en schep de binnenste laagjes van de ui eruit, laat een rand van 2 laagjesui zitten. Gebruik hiervoor een bolletjessteker of scherp grapefruit mesje.Bewaar de losse stukjes ui voor gebruik in de recepten. Indien gewenst kunnen deuien ook even gekookt worden: 5 minuten in een pan met ruim kokend water.
Hol de uien uit en kook ze voor volgens het basis recept. Hak de uienstukjesfijn en bak ze in een ruime hapjespan in de hete olie knapperig en bruin. Haaluit de pan en bewaar om het gerechtje mee te garneren.
Verwarm de oven voor op 180 graden C. Bak in dezelfde pan de knoflook engember even. Roer de massala erdoor en bak 1 minuut mee. Schep de wortel enerwten erbij en bak 10 minuten mee. Voeg na 5 minuten ook de aubergine blokjesen het kaneelstokje toe.
Roer de tomaten blokjes en het sap door de groenten en laat 5 minuten stoven.Schik de uien in een diepe ovenschaal en vul de uien met de groenten kerrie.Schep extra saus om de uien in het schaaltje. Dek af met aluminiumfolie. Bak hetgerecht 25 minuten in de voorverwarmde oven. Bestrooi de uien voor het serverenmet verse koriander en de gebakken uitjes.
Lekker met een fris yoghurt sausje en naan brood.
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