Ingredients
Made with
Recipe:
(for four people)
300 g cous-cous
300 g water
3-4 bay leaves
50 g raisins
7-8 dates
oil
salt
For the curry:
1 yellow-flesh potato
1 sweet potato
2 zucchini
2 carrots
5-6 cherry tomatoes
1 onion
500 g Bio Coconut Drink
200 ml of Bio Coconut Cuisine
curry powder
parsley or coriander
lime zest
oil
salt
Preparation
Place the cous-cous in a bowl then add 2-3 tablespoons of oil, the raisins and the cubed dates. Mix everything together well. Boil the water together with the bay leaves, then pour it onto the cous-cous. Cover the bowl and let it sit for 15-20 minutes, then gently break apart any lumps with a fork.
To make the curry, coarsely chop all the vegetables and cook them in a pot with plenty of olive oil and a pinch of coarse salt. Add the desired amount of curry powder and cook for a few more minutes. Add the cream, the coconut milk and the lime zest, then lower the flame and cook until all the vegetables are nice and soft. Finally, toss in the minced fresh parsley or coriander, and add salt to taste.
