Vegetable Coconut And Peanut Curry Recipe

About this recipe

A hearty and flavorful gluten-free dinner featuring tender vegetables simmered in a rich coconut and peanut sauce, perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

• 830G Turkish Tomato Paste, 830G
• 3 Pcs Green Lime 3 Pcs
• 100 G Jumbo Garlic 100g
• 1 Kg Red Onion 1kg
• 1 Kg Carrots - 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• 400 Ml Coconut Merchant Organic Coconut Cream
• NaN Tiger Nut Milk
• 250G Butter Salted 250G
• 1 L Kikkoman Tamari Gluten Free Soy Sauce
• - Ktc Vegetable Oil
• 250 Ml Lee Kum Kee Gluten Free Soy Sauce, 250Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. Measure out 7/8 cup hot water in a large jug, stir in 1 teaspoon tomato paste, the zest and juice of 1 lime, and 1 tablespoon soy sauce.
2. 2. Remove the leaves from 1 bunch of cilantro and set aside. Chop the stalks as finely as possible and mix with 3 finely chopped red chili peppers, 4 minced garlic cloves, and 1 tablespoon minced ginger.
3. 3. Heat 2 tablespoons vegetable oil in a large pan over medium-high heat. Add 2 chopped red onions and fry for a few minutes until they start to soften and slightly brown.
4. 4. Add 4 peeled and chopped carrots and fry for 2 minutes, followed by 1 peeled and cubed butternut squash. Fry for an additional 2 minutes.
5. 5. Sprinkle over the chili mixture and cook for 1 minute. Pour in 1 3/4 cups coconut milk and the prepared mixture. Simmer for 25-30 minutes, stirring occasionally, until the liquid has reduced slightly and the vegetables are tender.
6. 6. Add 2 cups fresh spinach during the last minute of cooking, allowing it to wilt slightly. Season to taste, sprinkle with the reserved cilantro leaves. Serve hot.