500 g of pumpkin, potato and carrot, chopped regularly
250 g green beans, tender courgettes or courgettes, chopped regularly
2 large tomatoes, peeled and chopped thick
150 g of tender spinach leaves
2 tablespoons of dried coconut grated
2 tablespoons lemon juice
Heat the oil in a large, thick-bottomed frying pan. Add the onion at once, garlic, chillies and prawn paste, and saute it during 5 minutes, stirring occasionally so that the prawn paste mixes well with to two the ingredients. Add the bay leaves, coconut milk, tamarind, sugar and salt. Bring it to the boil, turn down the heat and let it continue to simmer for 5 minutes.
Add the pumpkin sting, potato and carrot; tape it and let it cook 7 minutes, stirring occasionally. Add the bite of Indians and courgettes and let others cook 5 minutes or until you see them hard are tender. then stir in the to mates and spinach and leave to cook uncovered 2 more minutes
Just before serving, stir in the coconut and rub everything with the lemon juice. Serve with steamed rice.
If the curry gets too thick, Add 1/2 Cup (125 ml) water.
Recipes easy to https://recetasdecocinafaciles.NET /