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Ingredients
- 120 g d'oignon épluché et coupé en deux
- 40 g d'huile de noix de coco
- 1 c. à café de pâte de curry rouge thaïe
- 600 g de courges d'hiver type butternut, potimarron et potiron, épluchées et coupées en gros morceaux
- 250 g de patate douce à chair orange, épluchée et coupée en gros morceaux
- 200 g de lait de coco
- 2 tiges de citronnelle fraîche
- du sel
- jus de citron vert, fraîchement pressé pour la finition
- feuilles de coriandre fraîche pour la finition
- Nutrition
- per 1 portion
- Calories
- 189 kcal / 783 kJ
- Protein
- 3 g
- Fat
- 13 g
- Carbohydrates
- 12 g
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