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Print Recipe
Vegetable Stew with Coconut Milk Recipe
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
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Carrots cut into strips, onions-small cubes and fry vegetables in vegetable oil.
    Carrots cut into strips, onions-small cubes and fry vegetables in vegetable oil.
  2. Potatoes pre-boil until soft (about 10 minutes), cut into cubes. Add to onions and carrots.
    Potatoes pre-boil until soft (about 10 minutes), cut into cubes. Add to onions and carrots.
  3. 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.
    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.
  4. Last of all, add the string beans, chopped nuts, curry, lemon juice, milk and herbs.
    Last of all, add the string beans, chopped nuts, curry, lemon juice, milk and herbs.
  5. Simmer for another 2 to 3 minutes and serve.
    Simmer for another 2 to 3 minutes and serve.
  6. Bon appetit)
    Bon appetit)

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