A bean recipe for every taste:
Ingredients were calculated for 6-8 people.
Remove brown skin from the coconut meat, coarsely dice the meat, pour 3/8l of water and grind. Remove the peel from the ginger and grate finely. Peel garlic and onions. Press garlic to ginger, dice onions.
Clean and rinse vegetables. Cut broccoli into roses, slice stems and set aside separately. Cut the light green onion weed into fine rolls. Cut the onions in half lengthwise. Cut peppers, zucchini and carrots into thin strips. Break beans once. Remove seeds from peppers and chop finely.
Heat the oil, add mustard seeds and pop. Add ginger, garlic and diced onion and season with salt. Extinguish with coconut milk (or water) and sauté until translucent.
Fold in coriander and turmeric. Add beans, carrots and coconut puree and cook at low temperature for 15 minutes with lid closed.
Stir in remaining vegetables (except broccoli roses), cook for another 10-15 min. In the last 5 min, cook the roses as well.
Calories were calculated for 6 servings.
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