Vegetable curry with coconut milk
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19 rates
Preparation : 20 min
Cooking : 1 h 20
Total time : 1 h 40 Rest : 0 min
4 people
4 carrots
2 sticks of lemongrass
2 tsp of yellow curry paste
500 ml of coconut milk
1 tsp of turmeric
1 red pepper
1 yellow pepper
450 g of petits pois
100 g of snow peas
200 g of spinach
1 pinch of salt
1 pinch of pepper
1 pinch of seasame seeds
Associated products
RECIPE STEPS
1
Peel and slice the carrots.
Peel the lemongrass, cut 6 cm of stem from the base and chop it.
- 4 carrots
- 2 sticks of lemongrass
2
Place the cocotte on its pre-installed stand on the Cook Expert.
Put the carrots, yellow curry paste, lemongrass, coconut milk and turmeric in it.
Mix with a wooden spoon, cover and then run the program.
Stir occasionally.
- 4 carrots
- 2 sticks of lemongrass
- 2 tsp of yellow curry paste
- 500 ml of coconut milk
- 1 tsp of turmeric
Simmering
50:00 / / 120°C
3
During this time, deseed the peppers, remove the white part and cut them into strips.
Wash and drain the spinach.
- 1 red pepper
- 1 yellow pepper
- 200 g of spinach
4
Add the bell peppers, peas, snap peas, and spinach then run the program again.
- 1 red pepper
- 1 yellow pepper
- 450 g of petits pois
- 100 g of snow peas
- 200 g of spinach
Simmering
30:00 / / 120°C
5
When ready to serve, salt and pepper to your liking then sprinkle with sesame seeds.
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of seasame seeds
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