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9 Oct 7:00am

Nigel Slater’s vegetables in coconut sauce recipe

The Guardian
Carrots and green beans and a lovely array of fresh bright spices combine in this midweek veggie feast Make a spice paste: peel a large banana shallot and place in the bowl of a food processor together with 2 peeled cloves of garlic, 50 cashews, 1 small, hot, red chilli, 2 tsp of ground turmeric, 20g of peeled ginger, 10g of galangal and 2 stalks of lemongrass. Process to a coarse paste with 1 tbsp of rice vinegar and enough groundnut or vegetable oil to make a coarse paste. Keep the flavours fresh and bright – don’t cook the spice paste for more than a minute or two
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