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Thursday, 24 October 2019 / Published in Main Course

Coconut Curry

First time in a while to prepare something thats not in a pitta or wrap! Very easy, just give yourself enough time for the spices to cook nicely in the coconut milk.

Coconut Curry

The sauce is enough for about 3 serveings.
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese, Thai
Servings 1

Ingredients
  

  • 1 heaped teaspoon cumin powder
  • 1 heaped teaspoon corriander powder
  • 1 clove garlic
  • 1 heaped teaspoon garlic granuals
  • 1 heaped teaspoon ginger
  • 1 heaped teaspoon garam masala
  • 1 heaped teaspoon chili flakes
  • 2 heaped teaspoon curry powder
  • Loads Coriander leaves (cilantro!) Finely chopped
  • 2 large Shallots
  • 1 can Coconut milk
  • 2 tbsp Peanut oil
  • 1 portion mix veg - mushrooms, sugar snap peas, corns
  • 1/2 lime
  • 1 small tub vegtable stock

Instructions
 

Sauce

  • Heat some peanut oil in a saucepan, and add 1/4 of the shallots
    easy vegan it
  • Add the minced garlic
  • Add all the spices and mixed in with the shallots
  • Add the coriander
  • Add the full can of coconut milk
  • Add half of the veg stock pot/cube
  • Squeeze half a lime in
  • When the mixture starts bubbling turn the heat down to low and let simmer

Rice

  • When the sauce is about 10 mins in to cooking, add 1/2 the stock and 1 tablespoon curry powder to the boiling water, and add the rice. (Adjust timing based on the rice you are using)
  • When its done I fried it off a little bit in peanut oil and some corriander leaves. 

Vegetables

  • Add peanut oil to your pan/wok. Add the veg in the order you prefer them to be cooked, i like mine nice and crunchy, so I add them all together and fry for about 2 mins.
  • Dish the veg in to a bowl, and add sauce - amount to your liking.
Keyword chinese, curry, thai, vegan






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Tagged under: 15mins, dinner, main course, med, spaghetti, vegan

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