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A recipe by soFeminine.co.uk
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Coconut vegetable curry |
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Ingredients :
200g de carottes en boîte (poids égoutté)
200g frozen courgettes or 200g frozen green beans
200g frozen Brussel sprouts
200g frozen spinach
200ml coconut milk
1 tablespoon curry powder
1 tablespoon lime juice
8 sprigs fresh coriander
4 tablespoons grated coconut (optional)
Recipe :
Heat the carrots.
Cook the Brussel sprouts and courgettes (or green beans) for 6 minutes then mix with the carrots. At the same time, cook the frozen spinach in another saucepan on a medium heat for 6 minutes.
Meanwhile, wash and dry the sprigs of coriander then thin out the leaves. Once cooked, drain the vegetables in a colander.
Using the same saucepan, pour in the coconut milk, lime juice and curry powder. Boil for 1 minute then add the vegetables and leave to cook for 2 minutes on a low heat.
If you wish, heat a pan over a high heat and spread the grated coconut out in it. Heat for about 1 minute, until it's golden.
Pour the vegetables with their sauce onto a serving plate then sprinkle on the coriander leaves and coconut.
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