Vegetarian coconut curry
Ingredients:
Vegetables:
- Cut the vegetables of your choice in chunks: broccoli, potatoes, eggplants, sweet potatoes, zucchini, carrots, squash, cauliflower…
- Cut off half of a red onion
Sauce:
- 400 ml of Ecomil cuisine Coconut Bio
- 1 tablespoon of chopped fresh ginger
- 2 garlic cloves
- 1 teaspoon of garam masala
- 1 teaspoon of red curry paste
- 1 tablespoon of butter
- Salt and pepper to taste
Recipe:
- Cut the vegetables in chunks
- Placeall vegetables in the slow cooker
- Mix all the ingredients for the sauce and pour it over the vegetables
- Let cook from 4 to 6 hours depending on the size of your vegetables, over low heat
- If necessary, add 1 tablespoon of water in the slow cooker 1/2 hour before the end of the cooking