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Green Curry Recipe

green curry

Ingredients

½ Head of Broccoli
6 Asparagus
One Red Onion
6 Cloves of Garlic
¼ of Butternut (Pre-bake)
Handful of Flat Parsley, Coriander and Fennel
6 Teaspoons of Madras Curry
Oil for frying
160ml Coconut Milk/Paste
3 Tablespoons Cottage Cheese
Salt
Whole Wheat Spiral Pasta

Method

Chop up vegetables.

Fry onion, garlic, broccoli and asparagus in a pan with oil and stir in the Madras.

Once the onion and vegetables start softening up add the coconut milk, cottage cheese and salt. You can add a little bit of water or as much as you think you need to keep sauce going.

Add the butternut pieces, and herbs (parsley, coriander and fennel) after a few minutes of boiling and then let the curry cook simmer while you prepare the pasta.

Boil the pasta in a pot of hot water with some salt and oil. Drain when the pasta is soft or al dente if you prefer.

Mix the curry with the pasta spirals and serve hot or cold (it makes for a good salad once cooled in the fridge) with a dollop of cottage cheese on the top.

Just as a last note, you can serve your curry with rice, pasta or bread. Don’t forget to get inventive!

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