Spinach with carrot, mung bean and coconut milk. |
Spinach |
This is a very easy dish, fast to prepare. I am simply boiling all the ingredients. In the end I am pureeing.
2. Put 300 grams spinach, 80 grams onion, chopped coarsely
3.Boil the contents for 15 minutes or it is done.
4. Once it is cooked add the cooked mung beans and let it simmer for two minutes.
5. Add ½ tsp salt, ½ tsp pepper powder.
6. Add¼ cup coconut milk. Stir and let it simmer for two minutes.Taste for seasoning and adjust.
7. At this point you can squeeze 1 tbsp lime juice (1/2 a lime or lemon) and eat the curry with rice.
variation
Let cooked items cool for 10 minutes.
Puree the contents
in a liquidizer or food processor.
You can puree it smooth or roughly
leaving small chunks to chew.
Taste for seasoning and adjust.
lime juice before serving.
Spinach with carrot ,mung bean and coconut milk is ready.
Recipe summary
For
Spinach with carrot, mung bean and coconut milk
1. Boil mung beans in slow fire with just enough water to cover all the beans and set aside with the boiled water.set aside 4 tbsp mung beans (cooked)For
Spinach with carrot, mung bean and coconut milk
Preparation time:15 minutes
Cooking time: 20 minutes
Serves:6
Serves:6
2. Put 300 grams spinach, 80 grams onion, chopped coarsely
5 gram green chili, 3 cloves garlic, 1 sprig curry leaves and 50 grams carrot in a large pan with one cup of water except boiled mung beans, coconut milk, lime juice, salt and pepper.
Ingredients |
3.Boil the contents for 15 minutes or it is done.
4. Once it is cooked add the cooked mung beans and let it simmer for two minutes.
Spinach with carrot, mung bean and coconut milk. |
5. Add ½ tsp salt, ½ tsp pepper powder.
6. Add¼ cup coconut milk. Stir and let it simmer for two minutes.Taste for seasoning and adjust.
7. At this point you can squeeze 1 tbsp lime juice (1/2 a lime or lemon) and eat the curry with rice.
variation
Let cooked items cool for 10 minutes.
Pureed spinach |
Puree the contents
in a liquidizer or food processor.
You can puree it smooth or roughly
leaving small chunks to chew.
Taste for seasoning and adjust.
lime juice before serving.
Spinach with carrot ,mung bean and coconut milk is ready.
Recipe follows in detail with pictures.
Preparation time:15 minutes
Preparation time:15 minutes
Cooking time: 20 minutes
Serves:6
Serves:6
Ingredients for Spinach with carrot ,mung bean and coconut milk |
Ingredients
main
main
300 grams spinach
50 grams carrot
4 tbsp mung beans (cooked)
Others
Others
80 grams onion, chopped coarsely
5 gram green chili
3 cloves garlic
1 sprig curry leaves.
3 cloves garlic
1 sprig curry leaves.
¼ cup coconut milk
1 cup water
1 cup water
Spices
½ tsp pepper powder
½ tsp pepper powder
½ tsp cumin seeds
½ tsp salt
1 tbsp lime juice (1/2 a lime or lemon)
Preparation
Boil the mung beans in slow fire with just enough water to cover all the beans and set aside with the boiled water. It is not necessary to soak them before boiling. We are boiling it ahead because it takes a longer cooking time than the carrots.
Method
Put the spinach, onion, chili, curry leaves, garlic and carrot in a large pan with one cup of water except boiled mung beans,
coconut milk, lime juice, salt and pepper. Boil the contents for 15 minutes or it is done. Stir it frequently for the items to be cooked as we are not adding lot of water.If you add more water the curry will be watery.
Once it is cooked add the cooked mung beans and let it simmer for two minutes.
Add salt, pepper.
Add coconut milk.
Stir and let it simmer for two minutes.Taste for seasoning and adjust.
At this point you can squeeze lime juice and eat the curry with rice.
Let cooked items cool for 10 minutes. Puree the contents in a liquidizer or food processor. You can puree it smooth or roughly leaving small chunks to chew. Taste for seasoning and adjust.
Add lime juice before serving.
coconut milk, lime juice, salt and pepper. Boil the contents for 15 minutes or it is done. Stir it frequently for the items to be cooked as we are not adding lot of water.If you add more water the curry will be watery.
Spinach is ready to be cooked with onion, garlic, chili, curry leaves and carrot |
Once it is cooked add the cooked mung beans and let it simmer for two minutes.
Cooked mung bean is added |
Adding Pepper and salt |
Adding coconut milk |
Curry is ready |
At this point you can squeeze lime juice and eat the curry with rice.
Let cooked items cool for 10 minutes. Puree the contents in a liquidizer or food processor. You can puree it smooth or roughly leaving small chunks to chew. Taste for seasoning and adjust.
Add lime juice before serving.
Pureed spinach |
This dish can be served with rice or bread.
If you want to consume as a soup, you may want to add more water to suit your taste.
If you want to consume as a soup, you may want to add more water to suit your taste.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking.
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