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Coconut vegetable curry

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

    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)


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.

User comments

another free recipe every day

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