Bean Coconut Curry

A bean recipe for every taste:

Put cocosette in a large enough bowl and pour 600 ml of hot water, soak for about 15 min.

Clean and rinse the vegetables. Peel the carrots and slice them finely, perhaps unthread the beans and cut them in half.

Heat a wok and then the ghee in it. Sauté the garam masala briefly. Add the vegetables and sauté. Pour the cocosette over the wok into a sieve and squeeze out the flakes heartily by hand. Season with salt and pepper.

Cook the curry in the coconut water at low temperature for about 20 minutes with the lid closed. Season to taste and bring to the table with cooked long grain rice.

Explained, with or without. The long grain rice colored with a touch of turmeric, add a few pieces of tomato.

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