Składniki dla 4 porcji
- 4 large potatoes (e.g. Rooster potatoes) (approximately 800 g)
- 1 large onion
- 1 bag coriander
- 1 clove garlic
- 350 ml coconut milk
- 1 tbsp sunflower oil
- 200 g butternut squash
- 1 parsnip
- 1 tbsp red curry paste
- salt and pepper
Czas gotowania:
20 MIN
- Chop the onion and garlic and cut the potatoes and all other vegetables into 2 cm pieces.
- Heat the sunflower oil and stir-fry the vegetables.
- Add the curry paste and season to taste with salt and pepper.
- When the vegetables are tender (about ten minutes) add the coconut milk. Leave to simmer for a few more minutes.
- Add the shredded coriander just before removing the curry from the heat.
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