• Daniel Welstead

Vegan Malaysian Curry Recipe

Makes 2 525 Calories Per Portion



INGREDIENTS:

2 Carrots sliced

3 onions chopped

1 1/2 cups of fresh pineapple chopped

1 Lime Juice

1TBSP fresh ginger chopped

1 stem of lemongrass crush

1 handful of lime leaves

1 handful of fresh coriander

2 TBSP Soy Sauce

1 TBSP Indian Garam Masarla2 TBSP Thai Curry Paste

1 Tin Chopped Tomatoes

2 Sweeteners

1 Tin Coconut Milk


Method:


Put everything apart from the coriander and lime. Mix well and boil in a large pan for 20 minutes stirring regularly.

Add the coriander and the Lime and serve.


https://www.youtube.com/watch?v=yKsc_d0objE


Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks

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