Name: Seychelles Coconut Curry
Yield: 4
Cuisine: Seychelles
Ingredients: 2.00 cups Coconut milk; 1.00 cup Chopped onion; 1.00 cup Chopped red pepper; 1.00 cup Chopped green pepper; 1.00 cup Chopped tomato; 1.00 tablespoon Ginger paste; 1.00 tablespoon Garlic paste; 1.00 tablespoon Coriander powder; 1.00 teaspoon Cumin powder; 1.00 teaspoon Turmeric powder; 1.00 teaspoon Cayenne pepper; 1.00 tablespoon Salt; 2.00 tablespoons Vegetable oil; 1.00 cup Chopped cilantro

Seychelles Coconut Curry

A spicy and fragrant coconut curry, typical of the Seychelles islands.

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 310; Total fat: 24g; Saturated fat: 19g; Cholesterol: 0mg; Sodium: 590mg; Total carbohydrates: 16g; Dietary fiber: 5g; Protein: 5g; Vitamin A: 15%; Vitamin C: 60%; Calcium: 4%; Iron: 10%

This is a spicy and fragrant coconut curry, typical of the Seychelles islands. It is made with a combination of fresh vegetables, herbs and spices cooked in a rich and creamy coconut sauce. It is a simple dish that is sure to please any palate.

Ingredients

2 cups Coconut milk
1 cup Chopped onion
1 cup Chopped red pepper
1 cup Chopped green pepper
1 cup Chopped tomato
1 tablespoon Ginger paste
1 tablespoon Garlic paste
1 tablespoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Turmeric powder
1 teaspoon Cayenne pepper
1 tablespoon Salt
2 tablespoons Vegetable oil
1 cup Chopped cilantro

Vegetarian Seychelles coconut curry Main Course
add to Bring shoping list add to G Google Calender

short description

Heat oil in a pan over medium heat.
Add the onion, red pepper, green pepper and tomato and sauté for 5 minutes.
Add the ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder, cayenne pepper and salt and mix well.
Add the coconut milk and mix well.
Bring to a boil and simmer for 20 minutes, stirring occasionally.
Garnish with cilantro and serve.

detailed description

Heat the oil in a large pan over medium heat.
Add the onion, red pepper, green pepper and tomato and sauté for 5 minutes, stirring occasionally.
Add the ginger paste, garlic paste, coriander powder, cumin powder, turmeric powder, cayenne pepper and salt and mix well.
Add the coconut milk and mix well.
Bring to a boil and reduce the heat to low. Simmer for 20 minutes, stirring occasionally.
Garnish with cilantro and serve hot with steamed rice or naan bread.

back