Today my mother ordered something light, without meat (and even without poultry!) for dinner. Here is such a wonderful version of the stew caught my eye and I decided to implement it. Three generations of my family liked the dish: my parents, me and my son. That must mean something. Dish with Oriental flavor. I was afraid to put spices and pepper according to the recipe (quantity), but in vain. Feel free to put as much as written! Further-adjust to taste. Or maybe my pepper was "weak"? ))) Try it!
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 250 gram Potatoes
- 1 piece Carrot
- 1 piece Onion
- 2 pieces Bulgarian peppers
- 2 pieces Chili pepper
- 2 cloves garlic
- 100 gram Green beans
- 1 teaspoon Ginger
- 2 tablespoons Lemon juice
- 2 tablespoons Curry
- 150 ml Coconut milk
- 60 gram Cashew nuts
- 1 bunch Greens
- Vegetable oil to taste
- Salt to taste
Ingredients
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Instructions
- Carrots cut into strips, onions-small cubes and fry vegetables in vegetable oil.
- Potatoes pre-boil until soft (about 10 minutes), cut into cubes. Add to onions and carrots.
- To the pan add the bell pepper and thinly sliced chili pepper (to release the seeds and partitions), chopped garlic and grated ginger. Add a little water and put out the vegetables.
- Last of all, add the string beans, chopped nuts, curry, lemon juice, milk and herbs.
- Simmer for another 2 to 3 minutes and serve.
- Bon appetit)
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