Quick vegetable stew with curry in coconut oil
Fast vegetable stew with curry in coconut oilis a step-by-step recipe.
- 400 g of mushrooms;
- 200g of cauliflower;
- 200 g sliced green string beans;
- 400 g sliced pumpkin;
- 300g potatoes in a country style;
- 4 cm fresh ginger root;
- 2 small shallots;
- 4-5 cloves of garlic;
- 1 small bunch of cilantro;
- 300 ml of coconut milk;
- 1 tbsp. l. curry powder;
- salt, freshly ground black pepper;
- vegetable oil.
In a large skillet with a thick bottom, heat up a little bit of vegetable oil. Very quickly fry almost until cooked mushrooms, shift to a large dish.
Return the pan to the fire, pour in some oil and fry consistently, each time adding oil, first potatoes in a village style, and then the rest of the vegetables separately. Ready vegetables spread on a dish with mushrooms.
Peel ginger, shallot and garlic.Finely chop the spicy vegetables and then chop with a large heavy knife to make almost a paste.
In the same pan, where the vegetables were fried, pour 1 tbsp. l. vegetable oil, put onions, garlic and ginger, fry over high heat, stirring all the time so that the vegetables do not burn, 30 seconds.
Remove the pan from the heat, add curry, mix, pour coconut milk. Return to high heat, bring the milk to a boil, cook for 3 minutes.
Put prepared mushrooms and vegetables into a pan with coconut milk, cook over high heat, gently stirring, 3-4 minutes. Salt and pepper, serve immediately, hot.
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