lemon-coconut sauce

ingredients for 2 hungry ones:

 

500 ml creamy coconut milk  (at least 65% coconut, better 75%)

1 lemon

1/2 tsp salt

1 hint hot chilli powder

1 garlic clove (one large or 2 small cloves)

2 thumb sized pieces ginger (organic - use with peel)

1 tsp coconut oil

 

sundried tomatoes (optional)

1 handful cashewnuts (optional)

OPTIONAL :  200g tempeh cut into cubes

 

preheat a pan with the coconut oil, cut the ginger and the garlic into fine tiny cubes, fry in the oil until golden and add the chilli.

 

optional: add the tempeh and the sundried tomatoes

 

add the coconut milk and grate the lemon peel (zest) gently into the pot. 

 

let everything simmer gently for about 10-15 min, until the coconut milk has become more creamy.

 

everything is ready now! add salt to your taste and of course you can add fresh herbs such as coriander or fresh basil.

 

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