Curry vegetable cream

cocina asiatica
Indonesian cuisine
Sauces and creams
Curry vegetable cream
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prep time
30 min
cooking time
25 min
total time
55 min
prep time
30 min
cooking time
25 min
total time
55 min
  • 2 tablespoons oil
  • 1 large red onion, thick chopped
  • 3 cloves of garlic, fine chopped
  • 4 red chillies, fine lyanes
  • 1 teaspoon prawn paste
  • 2 fresh bay leaves, chopped
  • 1 Cup (250 My) coconut milk
  • 1 tablespoon of tamarind concentrate
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 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
  1. 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.
  2. 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
  3. 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 /

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