Ingredients — serves 2:
String beans, fresh or deep-frozen 500 g
Carrot, cut in small cubes or thin strips 1 big
Ginger, roughly grated piece of root approx. 50 g
Lime (or lemon), cut in 4−6 slices 1 (lime) or ½ (lemon)
Desiccated coconut 2−3 tbsp.
Coconut milk 0,5 L
Curry powder 1−2 tsp.
Salt to your taste
String beans, fresh or deep-frozen 500 g
Carrot, cut in small cubes or thin strips 1 big
Ginger, roughly grated piece of root approx. 50 g
Lime (or lemon), cut in 4−6 slices 1 (lime) or ½ (lemon)
Desiccated coconut 2−3 tbsp.
Coconut milk 0,5 L
Curry powder 1−2 tsp.
Salt to your taste
This genuine yet very simple meal equally matches the taste of both vegetarians and vegans. Heat (but not boil!) the coconut milk, adding the curry powder at once. Next, add the carrots, ginger, desiccated coconut and lime (lemon). Cover your cooking pot, adjust the heat to very low and simmer for 20−30 minutes, until the vegetables are cooked to al dente. Salt to your taste. That’s it!
Those fasting or vegan, enjoy your meal as is! All others: you may enrich your meal, adding some cheese cubes, fried in ghee butter (mind to choose the sorts suitable for frying, like e.g. Halloumi, Kefalotyri, Queso Panela, Provolone, etc.)
