VEGGIE CURRY
VEGGIE CURRY Method Chop the onion, garlic and ginger finely. Slice the chilli in half and remove the seeds carefully then slice the remaining chilli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lurpak.com.
Cooking tools:
- Pastry brush
- Rolling pin
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Pot
- Skillet
- Stove
- Mixing bowl
- Spoon
- Fork
- Kitchen towel
Ingredients
- 1 onion, chopped
- 2 garlic cloves
- 2 cm fresh ginger
- 2 red chillies
- Lurpak® Plant Based
- 1 Measuring Spoon, 1 ml of red curry paste
- 800 ml coconut milk
- ½ cauliflower
- 2 carrots
- 1 green bell pepper
- 100 g sugar snap peas
- 200 g baby spinach leaves
- 1 tbsp of sugar
- 1 tbsp of lime juice
- A handful of roasted cashews
- fresh coriander
- 2⅖ g dry yeast or 10g fresh yeast
- 100 ml lukewarm water
- 1 tsp of salt
- 2 tbsp of greek yogurt
- 1 medium free-range egg
- 250 g wheat flour
- 50 g of Lurpak® Plant Based, melted
- 2 garlic cloves, finely crushed
- 2 tbsp roasted whole cumin seeds
