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Vegetable coconut and coriander curry

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Origin of dish:  India
Type of cooking:  Hob
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 4):


Heat the carrots, add the Brussels sprouts and courgettes or the frozen beans and cook for another 6 minutes. At the same time, cook the frozen spinach in a pan, also for 6 minutes.

Meanwhile, wash and dry the sprigs of coriander and tear the leaves up. When the vegetables are cooked, drain them and set aside. Add the coconut milk, lemon juice and curry powder to the big pan, bring to the boil for a minute, then add the vegetables and leave to cook for 2 minutes on a high heat.

If you want to brown the coconut, heat a pan on a high heat and heat the grated coconut for around a minute until nicely golden. Serve garnished with coriander leaves and grated coconut.

Advice: Recipe created by Nicole Seeman for L'interprofession des légumes en conserve et surgelés

User comments

another free recipe every day

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