John Myers
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Carrot and Zuccini Vegetables in Coconut Sauce
The perfect carrot and zuccini vegetables in coconut sauce recipe with a picture and simple step-by-step instructions.
Side dishes
- 1 piece Zucchini
- 30 g Ginger
- 0,5 piece Hot peppers
- 1 piece Charlotte
- 0,5 Can Organic coconut milk
- Sea salt, curry powder
- Brown mustard seeds, some ground cumin and coriander
- 2 piece Cod fillets
- Cornmeal
- Salt pepper
- Mashed potatoes
- Cut the ginger very small, the onions small, the peppers into slices, the carrots into slices or pieces and the zuccini halve, scrape out and also cut into pieces.
- Briefly fry the ginger with the onions and peppers in a little oil, then stir in the carrots, season with salt, a little ground coriander and cumin and a touch of curry powder and simmer with the coconut milk for 5 minutes.
- Then add the zucchini pieces and cook the mustard seeds until they are al dente.
Side dishes
- I boiled boiled potatoes and mashed them with a little 4% coffee cream. I salted and peppered the cod and dusted it with a little cornmeal, then fried it in oil for about 8 minutes in the pan.
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