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MONIKA MULARCZYK
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Main Course  /  March 23, 2020

QUICK THAI BLENDER CURRY

This recipe as very often my most creations are spontenous job made out of leftovers.

I use a few vegetables I had in my fridge, some noodles, aromatic spices, some coconut milk and that’s it.

Super fast meal but delicious and packed with goodness.

Serves 4

INGREDIENTS:

For sauce:

3 spring onions

1 thumb-sized fresh ginger

Juice of 1 lemon

3 garlic cloves

1 1/2 tbsp green Thai curry paste

2 tbsp coconut sugar

1/4 tsp chilii powder

400 ml coconut milk

1/2 cup vegetable stock

For Vegetables:

Half of head broccoli, cut into small florets

Half of head cauliflower, cut into small florets

1/3 aubergine, cut in pieces

1 small courgette, cut in pieces

30 g green fresh beans

100 g cashews

Brown rice or noodles to seve with

PREPARATION:

  1. Add all sauce ingredients in a blender and blend until smooth.
  2. Transfer the sauce to a big pan, bring to the boil.
  3. Then add vegetables and cook for about 10 minutes.
  4. Meanwhile roast the cashew in the pre-heated to 180C oven for about 3 minutes or until golden.
  5. In a separate pan cook rice or noodles according to a package instructions.
  6. Combine everything on the plate and top up with roasted, chopped cashews.

Enjoy!

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VEGAN WAFFLES
ORANGE CREAM CAKE

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  • CONSULTATION
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    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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