100 grams cherry tomatoes Half a small pumpkin 2 medium potatoes Big bunch of cilantro 100 grams of frozen peas 80 g spinach leaves 1 pack of curry paste 1 tsp coconut oil 2 sheets of puff pastry 4 tbsp. l wheat flour 1 tbsp. l vegetable milk 1 medium onion 2 cm fresh ginger root 1/2 lime Salt and pepper
Recipe:
1. Heat the coconut oil in a large frying pan over medium heat. While the pan is heating, peel and thin the onion. Put it in the pan. Fry.2. Finely chop the ginger. Then peel and dice the pumpkin and potatoes.3. Cut the cherry tomatoes into quarters and finely chop the cilantro stems, putting the leaves aside. Add ginger, pumpkin, potatoes, tomatoes and cilantro to the pan. Fry another 15 minutes, stirring occasionally.4. Add frozen peas, spinach leaves and curry paste. Simmer for 10 minutes, stirring occasionally.
5. In a separate bowl, mix the chopped cilantro leaves, pour them with the juice of half of the lime and season with salt and pepper to taste.
6. Preheat oven to 200 °.
7. Roll out the dough to a thickness of a few millimeters. Sprinkle flour for baking, put a sheet of dough in it, put the stuffing in it, cover the cake with the remaining dough, pinch the edges of the cake.
8. Grease the cake with vegetable milk and bake in the oven for 20-25 minutes, until golden brown.
Comments