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Cocunut Vegetable Curry Bundles https://www.metro.ca/userfiles/image/recipes/Papillotes-curry-legumes-noix-coco-2880.jpg PT15M PT15M PT30M
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.
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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 potato 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 lemons (juice and zest)
Cocunut Vegetable Curry Bundles

Cocunut Vegetable Curry Bundles

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 cup
    (250 mL)
    unsweetened coconut milk cream
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  • 4 Tbsp.
    (60 mL)
    soybean oil
  • 1
    red onion roughly cut
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    ORGANIC VIDALIA SWEET ONIONS

    ORGANIC VIDALIA SWEET ONIONS

    $3.99 ea.

    2 lb PRODUCT OF U.S.A., No. 1 GRADE


  • 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
    potato blanched and cut in large pieces
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    RUSSET POTATOES

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    $3.49 ea.

    5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE OR PRODUCT OF U.S.A., No. 1 GRADE YELLOW FLESHED POTATOES 5 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 3
    coloured hot peppers in large pieces
  • 3
    peeled italian tomatoes seeded and cut in large pieces
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    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 2 Tbsp.
    (30 mL)
    unsweetened grated coconut
  • 1
    lemons (juice and zest)
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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