Carrot-Paprika Curry

Ingredients

• 150 g spelt whole‑grain flour
• Salad
• 1 tsp Weinstein baking powder
• 50 ml milk (1.5% fat)
• 2 Eggs
• 600 g carrots (6 carrots)
• 600 g bell peppers (one yellow, one green, one red, 3 peppers)
• 2 medium onions
• 3 tbsp sprouting oil
• 3 tsp green curry paste
• 100 ml classic vegetable broth
• 5 stems cilantro
• 2 tbsp Light soy sauce

Instructions

1. 1.

   Mix flour, ½ tsp salt and baking powder in a bowl. Gradually stir in milk, 75 ml water and eggs. Let the batter rest for about 30 minutes.

2. 2.

   Meanwhile wash, peel carrots and cut into thin sticks about 5 cm long.

3. 3.

   Halve bell peppers, remove seeds, wash and slice lengthwise into thin strips. Peel onions, halve and slice into strips.

4. 4.

   Heat 1 tbsp sprouting oil in a pot and sauté onions until translucent. Add curry paste, carrots and pepper strips; stir-fry briefly. Pour in vegetable broth, cover and simmer over low heat for 12–15 minutes.

5. 5.

   Rinse cilantro, shake dry and pluck the leaves.

6. 6.

   Stir batter once more. Heat 1 tbsp sprouting oil in a non‑stick pan (≈28 cm diameter). Spoon 6 portions of batter into the pan and fry each side for 1–2 minutes over low heat.

7. 7.

   With remaining batter and oil fry another 6 fritters. Season the carrot‑pepper curry with soy sauce, plate it with the spelt fritters and garnish with cilantro.