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Savoy cabbage and zucchini pan with coconut milk

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Ingredients for 2 servings:

  • 250 g savoy cabbage
  • 1 small zucchini, approx. 175 g
  • 150 ml coconut milk, creamy
  • 1 tsp curry paste, green
  • pepper
  • Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

alkaline, vegan, GAT-compliant

Trim and wash the savoy cabbage, and cut into thin strips. Quarter and finely slice the zucchini. Mix the curry paste with the coconut milk and heat in a saucepan over medium heat. Add the cabbage and zucchini and cook at a moderate temperature with the lid closed. Don’t set the temperature too high, or it will burn. Stir frequently, allowing the condensed water to drain into the pan. Season with salt and pepper to taste. I consider this a main course; it can also be served as a side dish with potatoes, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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