Creamy and Spicy |
1 can
coconut milk
1 heaping
tablespoon red curry paste
2 t sugar
1 t soy
sauce or other salty Asian condiment
½ head
cauliflower chopped in very small pieces
1 shredded
carrot
½ C frozen
peas
1 can chick
peas
Cooked rice
– about 3 C
Red peppers,
halved and cleaned
Bake at 350 until the pepper is very soft and starting to wither. |
Mix the
milk, curry paste, sugar and salty seasoning. When simmering, add the
cauliflower pieces and continue to cook on low until the cauliflower is very
tender. Add the frozen peas, shredded carrots, chick peas and rice. Mix well.
Stuff each pepper half very full, making sure to get the mixture into every
crease of the pepper. There will be plenty to stuff 4 peppers (8 halves), or
just plan to use the left-over rice for another meal.
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