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🍽️ Tomato Curry with Mozzarella

549 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 tbsp rapeseed oil
• 200 g celeriac (1 piece)
• salt
• pepper
• 200 g flatbread (0.5 flatbreads)
• 800 g canned tomatoes (filling quantity)
• 150 g mini mozzarella balls (drained weight)
• 2 tbsp curry powder
• 1 pinch sugar

Instructions

1. 1. Peel the onions.
2. 2. Halve the onions.
3. 3. Slice the onion halves.
4. 4. Heat the rapeseed oil in a wide pot.
5. 5. Add the onion slices to the hot oil.
6. 6. Cover the pot.
7. 7. Sauté the onions on low heat for about 5 minutes.
8. 8. Peel the celeriac.
9. 9. Grate the celeriac coarsely.
10. 10. Add the grated celeriac to the onions.
11. 11. Season the vegetables with salt.
12. 12. Season the vegetables with pepper.
13. 13. Continue to sauté the vegetables for about 3 minutes.
14. 14. Preheat the oven to 150 °C.
15. 15. Set the fan-assisted setting to 100 °C.
16. 16. Set the gas mark to 1–2.
17. 17. Place the flatbread on the rack.
18. 18. Bake the flatbread for about 5 minutes.
19. 19. Roughly chop the tomatoes with a knife.
20. 20. Drain the mozzarella balls in a sieve.
21. 21. Sprinkle curry powder over the celeriac vegetables.
22. 22. Add the tomatoes including their liquid.
23. 23. Simmer the curry uncovered on medium heat for about 5 minutes.
24. 24. Cut the flatbread into strips.
25. 25. Season the curry with salt.
26. 26. Season the curry with pepper.
27. 27. Add 1 pinch of sugar to the curry.
28. 28. Fold the mozzarella balls into the curry.
29. 29. Serve the curry with the flatbread.

Nutrition per serving

• kcal: 549
• Protein: 25 g · Fett/Fat: 22 g · Carbs: 60 g