| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Thai |
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Sunflower oil |
| 1 |
|
Onion; finely chopped |
| 1 |
lg |
Carrot; diced |
| 250 |
g |
Cauliflower florets; (8oz) |
| 1 |
|
Cooking apple; peeled, cored and |
|
|
; diced |
| 1/2 |
ts |
Ground cumin; coriander, turmeric |
|
|
; and ginger |
| 1/4 |
ts |
Chilli powder |
| 1 |
l |
Vegetable stock; (1 3/4 pints) |
| 50 |
g |
Creamed coconut; (2oz) |
| 3 |
tb |
Freshly chopped coriander |
| 1 |
|
420 gram can borlotti beans; drained |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Heat oil in a saucepan, add the onion and carrot and saute gently for
5 minutes.
Add the cauliflower florets, apple and spices and cook for a further
1-2 minutes.
Add the stock, bring to the boil, cover and simmer for 20 minutes.
Stir in the remaining ingredients and simmer gently until the coconut
has melted.
Notes Serve with fresh crusty bread.
Converted by MC_Buster.
NOTES : A delicious soup with a taste of Thailand.
Converted by MM_Buster v2.0l.
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