FRIJE

Instructions

• 1.   - Bring a large pot of salted water to a boil.
  
  - Peel the sweet potato and cut into 1 cm thick slices, then cut into cubes.
  
  - Peel the zucchini and cut into 1 cm thick slices, then cut into quarters.
  
  - Place the sweet potato cubes and zucchini in the simmering water and cook for 15 minutes.
  (Check for doneness with a knife blade.)
  
  - Drain and set aside.
  
  - Peel the mushrooms and cut into large quarters.
  
  - In a sauté pan, heat 1 tablespoon of olive oil + 1 pressed garlic clove over medium heat and add the mushrooms, sauté for about 5 minutes.
  
  - Add the tomato pulp and coconut cream, mix.
  
  - Add the spices, salt, and pepper, then simmer over low heat for 2 minutes.
  
  - Add the vegetable cubes, mix, and simmer, adjusting the seasoning if necessary.
  
  - Crush the peanuts and finely chop some coriander leaves.
  
  - In a skillet, heat 1 tablespoon of olive oil + 1 pressed garlic clove over high heat to brown the shrimp, then reduce the temperature.
  
  - Pour the curry into each plate, arrange the shrimp, and sprinkle with crushed peanuts and coriander.
  
  To be enjoyed immediately while hot.

Nutritional information *