Spicy Coconut Curry With Peppers, Pak Choi and Tomatoes
40 minIndian
Servings2
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Pescatarian
Steps
- 1Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
- 2In a wok, heat the oil and saute the onions.
- 3Add the chilli paste and green chutney paste.
- 4Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
- 5Let it simmer away for 15-20 minutes.
- 6Have a taste test - if its too hot, add sugar to temper it down.
- 7Add the chopped veggies and turn off the gas.
- 8Let the veggies soak in the curry for 5-10 minutes.
- 9Serve with plain boiled rice.
- 10Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html
Nutrition
- Calories
- 369kcal
- Protein
- 4g
- Carbs
- 28g
- Fat
- 30g
- Fiber
- 6g
- Sugar
- 19g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does spicy coconut curry with peppers, pak choi and tomatoes take to make?
About 40 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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