Hardly a few days since the last post, and already another one…
Another curry with coconut milk
If you like nutty curries as much as I do, you have to try this one: peanut butter AND coconut milk. To round it up with more nuts, choose plain yoghurt with maple syrup, cinnamon and walnuts for the dessert.
For the curry (about 6 servings), you`ll need:
pork, chopped bite-size, 500 g
red curry paste, 3 spoons
peanut butter, 2 spoons
brown sugar, 1 spoon
vegetable stock, 1 cup
low-fat coconut milk, 1 can of 400 g
deep-frozen cauliflower florets, a package of 250 g
palm hearts, a can of 400 g
juice of half-lemon
Fry the pork for 5 minutes to seal the juices. Add chopped spring onions and fry another minute. Add curry paste and peanut butter, then the sugar. Cover with stock and coconut oil, add the cauliflower, bring to boiling and simmer for some 10 minutes. Cut palm hearts, add to the sauce and heat through. Stir in lemon juice and serve with rice.
For one of the next posts, I`ll try out David Lebovitz recipes from his “Sweet Life in Paris”. A brilliant book, recommended by my sister who`s much more into desserts than me. Even if you choose to skip the dessert recipes, the book charms with its witty and accurate description of the Parisian lifestyle and some appealing ideas for non-sweet dishes. Breastfeeding a baby means a lot of time for reading:)
Two weeks off, a festive season with guests and the last month of pregnancy: a valid excuse to indulge. I even baked a honey cake.
Tonight: a pork tenderloin in puff pastry and winter veggie curry with lentils, served with lettuce.
For the pork, you`ll need a piece of tenderloin, an onion, a package of puff pastry dough (not a healthy option, just for the occasion), salt, pepper, sugar, and thyme. Chop an onion and fry in some oil with sugar, salt, pepper and thyme. Spread over the dough. Fry the pork from all sides to seal the juices and wrap in the dough. Cover with foil and bake in the oven until cooked through.
Winter veggie and lentil curry: will work with any vegetables you have. I used carrots, parsnips, sweet potatoes, potatoes and celery root. Cut the vegetables into bite-size pieces. Chop an onion and a couple of garlic gloves. Fry each veggie (except potatoes) in a teaspoon of butter, then put in a pot and cover with stock. When boiling, add a couple of spoons of curry paste. Since I had red lentils that only need 10 minutes of cooking, I added them shortly before the vegetables became soft.