Anita's recommendation: Toledo Curry
31-08-2025
A main dish.
4 servings.
At a vegetarian restaurant in Toledo, I tasted curry like I'd never tasted before. A festival of flavors. Of course, the chef wanted to keep his culinary secrets, but he couldn't resist my charm, and he gave me the recipe when we left.
Ingredients:
2 teaspoons Hot Curry
2 cloves garlic
350g Quorn fillet or chicken breast
300g basmati rice
400ml coconut milk (I used the light version here)
4 tablespoons grated coconut (35g)
1 red bell pepper (300g)
2 tomatoes (250g)
2 onions (500g)
Preparation (30-minute cooking time):
Place a pan of hot water on the stove for the rice. While the water is boiling, wash and chop the vegetables. Set the tomato wedges aside. Cut the chicken or Quorn into bite-sized pieces.
Cook the rice in plenty of boiling water. After 14 minutes, drain the excess water from the rice and let it steam off in the pan with the lid on.
If using Quorn fillet, fry it separately and add the fried Quorn and the tomato at the end.
Fry the chicken fillet with the onion, garlic, and hot curry spices in a frying pan for 5 minutes. Add the chopped bell pepper and coconut milk and bring to a boil, stirring constantly. Simmer for 15 minutes over medium heat. Add the tomatoes and grated coconut for the last 2 minutes.
Serve: Place the rice on a platter and pour the curry over it. Alternatively, place the curry in bowls and the rice separately. Alternatively, place the rice on the left side of the plates and the curry on the right side.
Info:
€2.70 for a 500g serving.
600kcal per person = 21g fat (12g sat.) + 73g carbohydrates (12g sugar), 14g fiber, 22g protein, 0.8g salt, 3.7g iron
With thanks to Restaurant Street and Soul in Toledo (Spain).
Anita is the author of «Live2Eat, Eat2Live». She thinks that, in addition to food for thought, we should serve some tasty, easy, cheap and healthy dishes.