Cocunut Vegetable Curry Bundles
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Metro |
Recipe ingredients
- 1 cup (250 mL) unsweetened coconut milk cream
- 4 Tbsp. (60 mL) soybean oil
- 1 red onion, roughly cut
- 3 cloves of garlic, finely chopped
- 2 small hot red peppers, finely chopped
- 1 tsp. (5 mL) anchovy or shrimp paste
- 2 bay leaves, torn into pieces
- 1 Tbsp. (15 mL) brown sugar
- 2 yellow squash, in large pieces
- 2 potatoes, blanched and cut in large pieces
- 3 coloured hot peppers in large pieces
- 3 peeled Italian tomatoes, seeded and cut in large pieces
- 2 Tbsp. (30 mL) unsweetened grated coconut
- 1 lemon (juice and zest)
- Salt and milled pepper to taste
Preparation
Preheat BBQ.
Reduce the coconut milk cream by half in a casserole.
Mix all ingredients in a large bowl with the reduced coconut milk cream and stir delicately blending flavours well. Season to taste.
Prepare 4 large, lined rectangles using aluminum paper. The dull side of the paper must be in contact with the food, the shiny side with the heat.
Place a quarter of the preparation on a section of each of the rectangles and fold the second section over. Refold all sides three times, sealing the bundles well.
Place the bundles on the BBQ in direct heat covered for 8 to 10 minutes, turning carefully at mid-cooking so as not to pierce the bundles.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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