Indo- chinese curry

Name: Indo- chinese curry
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gms carrot chopped; 50 gms french beans chopped; 50 g spring onions chopped; 50 g boiled corn; 1 capsicum chopped; 2 Spring onion with greens; Coriander stems; Small piece of ginger; 1 tbso soya sauce; 1 lemon zest; 1 tbsp kashmiri red chilii powder; 1 tbsp coriander powder; 1 tbsp cumin powder; 1 tsp black pepper corns; 2 cups coconut milk

Dr Vidyashree @S4133

Bhuj, Gujarat, India

Indo- chinese curry

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Ingredients

30 mts

2 servings

100 gmscarrot chopped
50 gmsfrench beans chopped
50 gspring onions chopped
50 gboiled corn
1capsicum chopped
For the Masala paste
2Spring onion with greens
Coriander stems
Small piece of ginger
1tbso soya sauce
1lemon zest
For the dry masala
1 tbspkashmiri red chilii powder
1 tbspcoriander powder
1 tbspcumin powder
1 tspblack pepper corns
2 cupscoconut milk

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Steps

30 mts

1

Grind the green masala paste. Then add the dry spices mixture and form a gravy paste
2

Curry paste is ready
3

In a pan, add coconut milk, the curry paste and mix well
4

Now add the vegetables step by step. Vegetables are already parboiled before. Because coconut milk cannot be boiled. Add a tsp of a jaggery powder and tsp of kashmiri red chilli powder
5

Serve hot curry with steamed rice or rice noodles