Saving at home – Sauteed vegetables with coconut milk and curry (Thailand)

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Today we will try another vegan recipe, this time typical of Thai cuisine: sauteed vegetables with coconut milk and curry.

Also this one, a light and healthy recipe.

Let’s start:

SAUTEED VEGETABLES WITH COCONUT MILK AND CURRY (THAILAND)

Ingredients for 4 people: 1 red onion – 2 courgettes – 2 carrots – 1 potato – 400 ml coconut milk – 1 teaspoon curry – seed oil – salt

Preparation:

Wash the vegetables, peel the carrots and potatoes and clean the zucchini.

Cut the vegetables into strips.

Slice the onion and let it get color in a pan with a little oil.

Then add the carrots and the potatoes, stir and cook for 5 minutes.

Add the zucchini too, stir and cook for about 10 minutes.

Finally, pour into the pan the coconut milk, salt and curry and continue cooking with lid for 15 minutes.

Remove the lid, turn up the heat and let everything shrink until you get a creamy sauce.

Serve your coconut milk vegetables to accompany basmati rice or chicken.

Enjoy your meal!

original recipe: