R56 Incl. VAT
Coconut extract, water, stabilizer – guar gum, emulsifier.
Store in a cool dry place.
Decant unused contents into a lidded non-metallic container, refrigerate and use within 4 days.
Packed in South Africa
Out of stock
Made from organic coconut milk.
Pasteurised & Homogenised.
Alternative to dairy milk contains no lactose & milk casein.
Contains medium chain fatty acid, easy to digest.
Vegan Coconut Curry:
This coconut curry is the easiest…
1 tbsp olive oil
1 cup broccoli or green beans
1 spring onions
1 sweet potato
Cloves / Coriander / Cumin / Curry leaves / Fennel seeds / Fenugreek / Garam Masala / Mustard seeds.
2 sticks lemongrass
2 tsp curry powder
1 can coconut milk
1 can chickpeas
1 tbsp maple syrup
½ tsp salt
If serving with rice, get that cooking now according to package instructions.
Grate the sweet potato and the carrots.
Chop the spring onion, broccoli, and zucchini.
Add the olive oil to a large pan and fry all the spices for 5 minutes on high heat.
Then add all the veg on a medium heat. This needs about 5-7 minutes.
Next, add lemongrass.
Drain and rinse the chickpeas.
Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt.
Let it simmer for another 5 minutes.
Alright, that’s it. Take out the lemongrass. Serve with rice.