900g fresh vegetables of your choice (broccoli, cauliflower, carrots, beans, mange tout etc.)
570ml coconut milk
1 chopped onion
50g creamed coconut
Himalayan crystal salt
2 cloves of garlic, smashed and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 or 2 chillies, seeded and chopped
1 tbsp grated lemon peel
3 tbsp lemon juice
2 tbsp coarsely ground Brazil nuts
To Garnish:
3 tbsp fresh chopped coriander
1 tbsp sesame seeds
Place prepared vegetables, coconut milk and 1 tsp salt into a saucepan.
Bring to a boil, reduce heat and simmer until vegetables are tender (a few minutes.)
Dissolve creamed coconut into 50ml water in a small pan and simmer.
Put onion, garlic, spices, chillies and lemon peel in a blender and mix until smooth, adding a little coconut milk from the pan of vegetables.
Add the above paste to the coconut cream and cook slowly until it thickens.
Stir the paste, lemon juice, and nuts into the vegetables.
Pour into a serving dish, garnish with coriander and sesame seeds.
Serve with steamed vegetables, brown rice and green salad.
570ml coconut milk
1 chopped onion
50g creamed coconut
Himalayan crystal salt
2 cloves of garlic, smashed and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 or 2 chillies, seeded and chopped
1 tbsp grated lemon peel
3 tbsp lemon juice
2 tbsp coarsely ground Brazil nuts
To Garnish:
3 tbsp fresh chopped coriander
1 tbsp sesame seeds
Place prepared vegetables, coconut milk and 1 tsp salt into a saucepan.
Bring to a boil, reduce heat and simmer until vegetables are tender (a few minutes.)
Dissolve creamed coconut into 50ml water in a small pan and simmer.
Put onion, garlic, spices, chillies and lemon peel in a blender and mix until smooth, adding a little coconut milk from the pan of vegetables.
Add the above paste to the coconut cream and cook slowly until it thickens.
Stir the paste, lemon juice, and nuts into the vegetables.
Pour into a serving dish, garnish with coriander and sesame seeds.
Serve with steamed vegetables, brown rice and green salad.
