You can bulk out the stew by adding your favorite frozen vegetables like peas, carrots, greens beans, or corn. Finish the curry with rich and creamy coconut milk and serve it with rice or parathas.
Whisk in the coconut milk until well combined ... so do not worry too much – just use what you have. Add extra vegetables to the curry if you like, or stir in a tin of beans or chickpeas.
Place the white parts of the spring onions, curry powder, stock cube and coconut milk in the slow cooker pot. Fill the coconut milk tin to the top with water and pour this in too. Add the squash ...
Whisk in stock, milk and peanut butter ... Sprinkle with remaining lime leaves. The post Vegetable Coconut Curry Noodle Bowls appeared first on New Idea.
this time one made from curry paste, spinach, and coconut milk. It’s a gentle cooking method that keeps the fish tender and flaky, and it dirties just one skillet (plus a blender) in the process.