Curried Vegetables with Coconut Milk
Delicious with an Alsace Pinot Gris
Serves 4
Ingredients
½ cauliflower
1 courgette
2 carrots
200g green beans
2 eggs lightly beaten
1 onion
2 potatoes
30g butter
2 tbsp curry powder
2 tbsp tomato purée
300ml coconut milk
salt (optional)
Method
Wash and peel the vegetables, then
chop the onion, break the cauliflower into florets, cut the carrots
into thin strips and roughly dice the courgettes and potatoes.
Melt the butter in a large frying pan
or saucepan, add the onion, curry powder and tomato purée,
and stir before mixing in the coconut milk.
Cover with a well-fitting lid, bring
to the boil and simmer for 20 minutes.
Add the carrots, potatoes and salt,
heat and then simmer for another 10 minutes before adding the
cauliflower, courgettes and green beans.
Cook for a further 15 minutes, then
tuck in!
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recipe