Ingredients for 4 people:
250 g cauliflower
200 g green beans
4 carrots
salt
1 bunch of spring onions
2 onions
2 tablespoons oil
1-2 cloves of garlic
6 tsp curry powder
250 ml vegetable stock (instant)
1 can (400 ml) unsweetened coconut milk (for cooking)
Pepper
2 tbsp. grated coconut
4 stalks coriander
4 tsp black sesame seeds
Preparation:
1. Clean, rinse and divide cauliflower into florets. Rinse beans, clean and cut into pieces. Peel the carrots, cut them into quarters lengthwise and also cut into pieces. Cook cauliflower, beans and carrots separately in salted water. (cauliflower about 5 minutes, beans about 10-12 minutes, carrots about 5-6 minutes). Drain vegetables.
2. Clean, rinse and finely chop spring onions. Peel and dice onions. Heat oil in a pot. Peel garlic and add. Add curry and deglaze with broth. Stir in coconut milk and bring to the boil. Season to taste with salt and pepper.
3. Add the vegetables to the sauce, add the spring onions and cook over a low heat for 2-3 minutes. Season again to taste.
4. Toast coconut flakes in a small coated pan until fat-free. Pluck cilantro leaves from stems. Add cilantro to vegetables and serve sprinkled with sesame seeds and coconut flakes.
Preparation time approx. 75 minutes
Per serving approx.
Calories: 327
Joule: 1369
Protein: 6,9 g
Fat: 26,5 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
