Mushroom sauce with coconut milk


1 basket of mushrooms (500 g)

1 cup chickpeas

1 stem stem

1 can of coconut milk

2 tablespoons cornstarch

3 small teaspoons red pepper powder

1/2 teaspoon curry mixture

1/2 teaspoon turmeric




Chop the leek and fry it in oil. Add the sliced ​​champignons and fry all together until all the liquid has evaporated. Add half a can of coconut milk and one cup of cooked chickpeas (or other legumes). Add two tablespoons of cornstarch to the rest of the coconut milk and mix well and add to the toasted champignons. Mix well, add spices (salt, three small teaspoons of red pepper powder and curry and turmeric to taste) and bring to a boil. Serve with rice with peas and seasonal salad.

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