Spicy Coconut Curry With Peppers Pak Choi and Tomatoes

Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes

Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes

45 minutes

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Details
  • Servings:   2
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   24 Points
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Cuisine
  • Indian
  • Asian
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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.

Serve with plain boiled rice.

Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html

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