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  • SERVING 4
  • PREP TIME 10 MIN
  • COOK TIME 65 MIN

INGREDIENTS

  • 300 g pack of Crispy Coconut Shrimpz
  • 3 tbsp vegetable oil
  • 2 red onions, chopped
  • 7 cloves garlic, minced
  • 1 tomato, chopped
  • 1 madame jeanette
  • 1 tbsp tomato puree
  • 3 tbsp hindustani masala
  • ½ tsp cumin powder
  • 1 tsp coriander power
  • 1 cube vegetable bouillon
  • 1 tsp black pepper
  • ½ tsp salt
  • 650 gram potatoes
  • 500 gram broccoli
  • 15 grams cilantro

PREPERATION

  1. Warm the vegetable oil in a pan over medium high heat. Add the onion and saute for about 3 minutes until they soften.
  2. Add the garlic, tomato, madame jeanette and tomato puree and cook for another 4 minutes while stirring.
  3. Add the masala, cumin, coriander, vegetable bouillon, black pepper, salt and potatoes, add enough water to cover the potatoes and bring to a boil. Simmer until the potatoes are fork tender. Add broccoli and cilantro and cook for another minute.
  4. Serve with rice or naan and top withthe coconut shrimp and fresh cilantro
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THIS RECIPE FEATURES

VEGAN ZEASTAR CRISPY COCONUT SHRIMPZ

DETAILS

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