Delicious vegetarian curry with tomatoes and fennel and a smooth but spicy sauce based on ginger and saffron. If you prefer, you can also make the curry with a bit of coconut milk instead of cooking cream.

40 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 fennel
  • 500 g tomatoes (different kinds)
  • 1 onion
  • 1 red pepper
  • 2 garlic cloves
  • fresh ginger
  • saffron
  • 1 lemon
  • salt and pepper
  • almond shavings
  • 150 g pearl couscous
  • 200 ml vegetable stock
  • 250 ml cream

How to prepare it:

Remove the green from the fennel but keep it separate and chop it finely. Cut the fennel into thin slices. Peel the ginger. Peel the garlic and cut it about half. Remove the root. Peel the onion and cut it into thin slices. Cut the red pepper over half, remove the seeds and chop the pepper finely.

Boil some water and let the saffron well in a thin layer of water.

Boil even more water. Cut a shallow cross into the tomatoes and dip the tomatoes in boiling water for 2 minutes. Remove them quickly and cool them back in cold water. Now remove the releasing sheets from the tomatoes.

Put a casserole on the fire with some oil. As soon as the oil is hot, add the onion and red pepper. Squeeze the garlic into the pan and grate the ginger. Simmer for 2 minutes, then add the fennel and saffron. Now add the tomatoes, lemon juice of ½ lemon, vegetable stock and cream.

Bring to the boil and simmer gently for 15 minutes.

Meanwhile, prepare the pearl couscous according to the packaging. Serve the curry with the pearl couscous and sprinkle the finely chopped fennel green and some almond shavings over it.