Gluten-Free Fruity Crumble
Gluten-Free Fruity Crumble requires about 45 minutes from start to finish. This recipe makes 2
Spicy Coconut Curry With Peppers Pak Choi and Tomatoes
Details
- Serving Size: 2
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 24 Points
Cuisine
- Indian
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cup coconut cream
- 1 tomato
- 1 green pepper
- 3 cups of pak choi
- 1/2 an onion
- 2 tablespoons chilli paste
- 2 tablespoons green chutney
- 2 teaspoons of sugar
- 1 teaspoon of coconut oil
- 1 cup water
Instructions
Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
In a wok, heat the oil and saute the onions.
Add the chilli paste and green chutney paste.
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
Let it simmer away for 15-20 minutes.
Have a taste test - if its too hot, add sugar to temper it down.
Add the chopped veggies and turn off the gas.
Let the veggies soak in the curry for 5-10 minutes.
Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html
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