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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.
4
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 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
Imprimer ma sélection

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
    lemons (juice and zest)

  • salt and milled pepper to taste
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

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

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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