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- Ingredients
- Recipe
- White Shimeji400 g
- Chopped Onion1 unit(s)
- Minced Garlic Cloves2 unit(s)
- Chopped Tomatoes with Seeds2 unit(s)
- Chopped red pepper1 unit(s)
- Potatoes without skin, cubed800 g
- Coconut milk500 ml
- Vegetable broth800 ml
- Bay leaf2 unit(s)
- Chili pepper, seeded, chopped1 unit(s)
- Clove2 unit(s)
- Palm oil to taste
- Chopped coriander to taste
- Salt and pepper to taste
- Oil for sautéing to taste
- Start by sautéing the shimeji in a frying pan with a palm thread until golden. Season with salt and set aside.
- In a pan with oil, sauté the onion until translucent.
- Then add the garlic and when golden add the peppers, tomatoes, bay leaf, pepper, cloves and salt and sauté for another two minutes.
- Add the potatoes and mix well to incorporate the flavors.
- Cover with vegetable broth and let it cook until the potatoes are falling apart.
- Remove the bay leaves and cloves, add the coconut milk and beat the broth with a hand mixer or in a blender until smooth.
- Add the shimeji and palm oil and stir for another two minutes.
- Adjust salt and pepper, turn off the heat and finish with chopped cilantro.
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