Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes

Name: Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
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

Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This gluten free and dairy free recipe has 497 calories, 8g of protein, and 45g of fat per serving. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

497 kcal

Calories

8 g

Protein

45 g

Fat

24 g

Carbs

Ingredients

For 2 servings

Estimated cost~€2.00 · ~€1.00/serving

Instructions

1
Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
2
In a wok, heat the oil and saute the onions.
3
Add the chilli paste and green chutney paste.
4
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
5
Let it simmer away for 15-20 minutes.
6
Have a taste test - if its too hot, add sugar to temper it down.
7
Add the chopped veggies and turn off the gas.
8
Let the veggies soak in the curry for 5-10 minutes.
9
Serve with plain boiled rice.
10
Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html