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237 Rouleaux de printemps

 Coco200ml Milk Saveur2015curry rouge

Recipe by Rosie Mansfield (Good Chef Bad Chef)


INGREDIENTS

  • 2 tbsp Extra Virgin Olive Oil
  • 1 Onion, finely diced
  • 1 Jalapeno Pepper, finely diced
  • 2 tbsp Fresh Ginger, minced
  • 2 heads Broccoli, chopped
  • ½ bunch Coriander, finely chopped
  • 800ml Vegetable Stock
  • 1 tbsp AYAM™ Red Curry Paste
  • ½ tsp Cumin
  • 330ml AYAM™ Coconut Milk

 Serve with

  • 1 tbsp Ricotta Cheese or Cream Cheese
  • Handful Raw Cashews
  • 1 tbsp Fresh Coriander

 

METHOD

  • In a large pot heat olive oil and cook onions and jalapeños until soft. Add the ginger and cook for another minute.

  • Add the broccoli, coriander, vegetable stock, curry paste and cumin, then cover with a lid and simmer for 20 minutes.

  • Once the broccoli is cooked, blitz the soup using a stick blender until pureed. You can leave it slightly chunky if you prefer. Stir through the coconut milk then turn off the heat. Serve with a dollop of Ricotta Cheese or Cream Cheese and some raw cashews and coriander on top.

 

 

Tags: _ Vegetables_ Coconut lovers_ Easy Asian recipes_ Lunch_ Latest recipes_ All recipes

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