Vegetarian curry-coco
Here is a vegetarian coconut-curry dish, complement with basmati rice. Try it, it’s tasty!
1. Peel the potatoes and cut into cubes. Separate the chard leaves from their stems. Cut the leaves and stems into thin strips. Rinse the mushrooms and cut into large pieces. Fry lightly in a small pan.
2. Peel the shallots and cut into thin slices. Wash the eggplant and cut into cubes. Wash the green beans and cut in half. Peel the carrots and cut into sticks.
3. Cut the lemon into thin slices. Chop the garlic cloves and ginger. Fry the chopped red peppers with the lemongrass, garlic and ginger in sunflower oil. Add the brown sugar, curry paste and turmeric powder and deglaze with soy sauce. Add the coconut milk and bring to a boil.
4. In the sauce, pour the mushrooms, potatoes, chards, shallots, beans, carrots, eggplant and corn and cook for 15 minutes. Serve with basmati rice.
Photo credit: Sucré Salé
