Vegaaninen punainen thai curry, iso määrä
Käännös pyydettäessä.
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Vegan Red Thai Curry, big batch
(serves 10-14 with rice)
10tbsp (1,5 jar) red curry paste (13,5tbsp = 2jars is preferred!)
5tbsp grated ginger (or sub 5teasp ground ginger)
10 cloves garlic, minced
5 small onions, diced
3 medium broccoli, chopped
1 medium cauliflower, chopped
10 medium to large carrots, chopped into thin sticks or half coins
2L coconut milk
2,5cups water
1kg chic peas, dry (&soaked&cooked)
optional add-ins
2,5tbsp honey
5tbsp tamari
3tbsp rice vinegar
Method
1. Soak chic peas overnight. Drain and add fresh water. Boil for about 45min, until cooked. Drain.
2. Heat the curry paste, ginger, garlic and onion in a large pot (10L). Use oil or a bit of water so they don't burn to the pot.
3. Add vegetables. Fry for a moment.
4. Add coconut milk and water. Simmer until vegetables are cooked.
5. Add chic peas and stir well.
6. Add the optional add-ins, if desired. Mix well.
Serve with rice (cook about 1dl basmati rice per person, or 0,9dl jasmine). This curry keeps for 5-6 days refrigerated.
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