Friday, 4 June 2010

carrot and coconut curry with peas

Fry 2 red onions, 2 chillies, and 1 clove of garlic, until they begin to brown;
Add 4 chopped carrots, a tin of coconut milk, 2 teaspoons of blue dragon thai green curry paste, and a cupful of dried texturized vegetable protein, continue to cook until soft, adding about 1 pint water;
Next, add 2 teaspoons of marigold vegetable bouillion powder and about half a pound of frozen petit pois;
Cook for another half an hour and serve with brown rice.

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