Ingredients for the Coconut Curry Sauce:
* 1 cup fresh coconut
* Ginger – 2 inch
* Garlic – 2 cloves
* Lemongrass – 2 pieces
* Curry leaves – a handful
* Chili (flakes or raw chili pepper)
* Parsley – a bunch (leave some for garnish)
* Salt
* Lemon juice from 1/2 lemon
* 1 1/2 water
* Mango for garnish
Blend all ingredients to create the curry sauce, taste it and add more spice, salt, etc. if needed. It should be very tasty with a kick from the spice, garlic and ginger.
Ingredients for the Curry ‘Rice’
* Cauliflower
* Small onion
* Salt
In a food processor, start blending the onion and cauliflower until fine grains. Don’t over process. Season and set aside. This is your rice.
Ingredients for the curry base:
Chop any seasonal vegetables in a large bowl:
Pepper, sweetcorn, zucchini, tomatoes, green beans, broccoli, celery, carrots, etc. and season with salt and lemon juice. Pour the Coconut curry sauce so that it covers the vegetables and leave at least for 10 minutes to marinate.
Directions:
Place curry ‘rice’ in a plate, cover with the curry and sprinkle with parsley and chopped mango. Enjoy! :)))

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