Indonesian Curry
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 medium onions
- 1/8 teaspoon cayenne pepper
- 4 cloves of garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Black Pepper
- Celtic Sea Salt
- 1 lemon rind
- 1 ½ cups of mushrooms
- 3 cups of vegetable stock
- 1 ½ cups of coconut milk
- 2 large potatoes, peeled and diced
- 1 ½ cups vermicelli noodles
- 2 cups of broccoli florets
- Juice of 1 lemon
- 4 lemon wedges
Instructions
- In a medium sized saucepan, heat the oil and add the onions and cayenne. Saute for 5 minutes, or until the onions begin to turn golden brown. Add the garlic, dill, honey, sugar and ginger root and stir, then add the spices and lemon rind. Cook for 3 minutes. Add the mushrooms and cook for 5 minutes, then add the vegetable stock, coconut milk, salt and pepper. Bring the contents to a boil and add the potatoes. Cook uncovered for about 10 minutes, stirring occasionally or until the potatoes are tender. Add the noodles and let the mixture come to a boil. Then add the broccoli. Cook stirring frequently, for about minutes or until the noodles are tender. Add the lemon juice and stir to blend. Serve in bowls with lemon wedges on the sides.
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