Photo: Curry Wärchstatt  
Beef

Saraman Veal Winter Curry

Portions2 peopleChangeTiming 35 minsView
Ingredients7 IngredientsViewSwitzerland78 % localView
  • 150  grams champignons
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  decilitres coconut milk
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 2  tablespoons Curry Wärchstatt Saraman Curry Paste
    Swiss production
    This ingredient is currently produced in Switzerland but consists (partially) of ingredients from abroad
    Where can I buy it locally?
    Product info

    A Cambodian curry mixture with notes of cinnamon and anis

  • 200  grams pumpkins
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  grams sweet potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 250  grams veal escalopes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 200 grams pumpkins and 200 grams sweet potatoes and cut them into cubes of around 1.5 cm
Add the pumpkin and sweet potato pieces to a medium-sized pan, cover them with water and bring the water to the boil
Boil the vegetables for about 10 minutes
Clean 150 grams champignons and cut them into rough pieces
Cut 250 grams veal escalopes into strips of around 0.5 cm thickness
Drain the vegetables with a colander set them aside
Add 1 tablespoon sunflower oil to a large frying pan and heat up over high heat until the oil is hot
Add the veal strips into the frying pan and stir fry them for about 1 minute
Take the veal out of the pan and set it aside on a plate
Add 1 tablespoon sunflower oil and 2 tablespoons Curry Wärchstatt Saraman Curry Paste to the frying pan and fry the curry for about 30 seconds over medium heat
Add the pumpkin, sweet potatoes and mushrooms to the frying pan, stir well and fry everything for about 4 minutes
Pour 2 decilitres coconut milk to the vegetables curry and simmer the mixture for about 3 minutes
Add the meat to the coconut milk and serve the saraman veal winter curry on plates
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Saraman Veal Winter Curry

Curry Wärchstatt

A black bowl with orange pumpkin, sweet potatoes and veal pieces on top of a black plate
Timing 35 mins
Portions2 people
Ingredients7 Ingredients

Ingredients

  • 150  grams champignons
  • 2  decilitres coconut milk
  • 2  tablespoons Curry Wärchstatt Saraman Curry Paste
  • 200  grams pumpkins
  • 2  tablespoons sunflower oil
  • 200  grams sweet potatoes
  • 250  grams veal escalopes

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Tools

  • 1 large frying pan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 colander

Saraman Veal Winter Curry

Curry Wärchstatt

Instructions

Peel 200 grams pumpkins and 200 grams sweet potatoes and cut them into cubes of around 1.5 cm
Add the pumpkin and sweet potato pieces to a medium-sized pan, cover them with water and bring the water to the boil
Boil the vegetables for about 10 minutes
Clean 150 grams champignons and cut them into rough pieces
Cut 250 grams veal escalopes into strips of around 0.5 cm thickness
Drain the vegetables with a colander set them aside
Add 1 tablespoon sunflower oil to a large frying pan and heat up over high heat until the oil is hot
Add the veal strips into the frying pan and stir fry them for about 1 minute
Take the veal out of the pan and set it aside on a plate
Add 1 tablespoon sunflower oil and 2 tablespoons Curry Wärchstatt Saraman Curry Paste to the frying pan and fry the curry for about 30 seconds over medium heat
Add the pumpkin, sweet potatoes and mushrooms to the frying pan, stir well and fry everything for about 4 minutes
Pour 2 decilitres coconut milk to the vegetables curry and simmer the mixture for about 3 minutes
Add the meat to the coconut milk and serve the saraman veal winter curry on plates