Only couple days are left till summer, so I thought I have my last chance to share not so "summery" recipe.
Pour coconut milk in a large pot, then add in about 300ml of boiling hot water. Add in creamed coconut and stir everything well. You need to make sure that creamed coconut is fully dissolved and then you can add frozen spinach and couple chillies. Cover the pot, and meanwhile chop mushrooms. I just halved them for this curry, and I suggest you using chunky mushroom bits as well.
When the curry is done, check the temperature of rice. Depending on the pot, they might be a bit too cool, then place some rice in a bowl and put in a microwave for 1.5 minutes. Pour rice over with some curry and enjoy! Perfect for Sunday family dinners, and as I said before -- you don't need to be vegan to enjoy this one.
P.S. Also perfect for the next day's office lunch
Thank you very much for reading and see you soon!
vegan in style
vegan kitchen | by VK