Description
Fragrant vegetable stew from South-East Asia. Perhaps as a separate dish or a side dish. Is a great addition to the rice. The whole "twist" of flavor in the spice rack (I do not recommend to use a curry "from a bag"). By the way, nuts, you can use any, as well as any mixture of vegetables.
Ingredients
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Vegetables
700 g
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Almonds
100 g
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Coconut milk
250 ml
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Onion
1 piece
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Ginger
-
Garlic
2 tooth
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Coriander
1 tsp
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Saffron
1 tsp
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Turmeric
1 tsp
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Peppers red hot chilli
1 tsp
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Vegetable oil
6 Tbsp
Cooking
1 tbsp. spoon of vegetable oil, heated in a pan, fry the spice mixture for 15 seconds, stirring constantly.
Vegetables cut the same pieces and mix.
Separately, mix the chopped onion, the finely chopped garlic and cut into thin plates ginger root (3 cm). Sauté in 2 tbsp. spoons of oil 5 minutes.
Add the spices and nuts – stir. Turn down the heat to low – cook for another 5 minutes.
In a separate pan, heat the remaining oil and sauté the vegetable mixture for 5-7 minutes.
Then put the vegetables in the pan with the onions and spices, add salt, coconut milk (you can safely replace it with low-fat cream) and simmer for 15 minutes over medium fire, stirring from time to time.
That's all! Serve curry hot.
Bon appetit!
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