Tomato Curry with Mozzarella
Tomato curry with mozzarella and flatbread: beta-carotene in the vegetables and vitamin A in the cheese are important for blood cells, skin, eyes, and as cellular protection.
Ingredients
- 2 onions
- 1 tbsp Rapeseed Oil
- 200 g celery root (1 piece)
- Salt
- Pepper
- 200 g flatbread (0.5 pieces)
- 800 g canned tomatoes (fill volume)
- 150 g mini mozzarella balls (drained weight)
- 2 tbsp Curry Powder
- 1 pinch sugar
Instructions
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1.
Peel, halve, and slice the onions.
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2.
Heat rapeseed oil in a wide pot and sauté the onions covered over low heat for about 5 minutes.
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3.
Meanwhile peel and grate the celery root coarsely. Add to the onions, season with salt and pepper, and continue cooking for about 3 more minutes.
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4.
At the same time toast the flatbread on a rack in a preheated oven at 150 °C (fan 100 °C, gas: level 1–2) for about 5 minutes.
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5.
Coarsely chop the tomatoes with a knife. Drain the mozzarella balls in a sieve.
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6.
Sprinkle curry powder over the celery mixture, add the tomatoes with their juice, and simmer uncovered for about 5 minutes over medium heat.
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7.
Slice the flatbread into strips. Season the tomato curry with salt, pepper, and a pinch of sugar. Fold in the mozzarella balls and serve the curry with the flatbread on top.
