Curry Coconut Carrot Herb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 m carrot (s), cut into coarse julienne
- 0.25 ¼ head white cabbage, finely slice
- 2 onion (s), finely slice
- 1 tablespoon oil (coconut)
- 200 ml coconut milk, creamy
- 3 teaspoon curry paste, yellow
- 2 teaspoons desiccated coconut
- salt
Print Recipe
Pin Recipe Instructions
- Mix the coconut cream with the curry paste until smooth.
- Allow the onions to become translucent in oil. Fry the carrots. Fold in the white cabbage and spread the coconut milk and curry mixture on top, put the lid on and cook on a low flame.
- After about 10 minutes, press the herb down further. Scatter coconut flakes on top and cook for 10-20 minutes until the desired bite, mix everything and season with salt.
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