Hi everyone, how are you all doing? Happy New month. The year is going by so quickly! Please make the most of it and make it count 😉
Today’s recipe is what I’d like to call, simply divine. It combines creaminess with the right balance of spicyness. You all know anything that has coconut is bound to be tasty and the smell as well, oh goodness. Lol
I wanted to make Italian meatballs and pasta, but I thought no, make something different, I looked at my pantry and pow, the sauce was formulated in my head. Lol, the amount of times, I have had to formulate sauces, dishes etc quickly in my head, it will amaze you. For me I like thinking out of the box and most importantly tantalising my pallete.
I don’t like eating the same thing over and over again, I switch things up, and so should you! You would thank yourself later for it.
Lol, enough of my longt talk today, pests get stared on this recipe shall we 🙂
- 300g of coconut milk (1 can)
- Thumb sized Ginger
- 1 medium sized Onions
- 2 cloves of Garlic
- 3 tablespoons of Suya powder
- 1 tablespoon of Chilli
- 1 tablespoon of olive or coconut oil
- Knorr cube
- 1 cup of Mixed peppers
- 1 medium sized sauce pan
- Wooden spoon
- Baking tray
Prep time: 15 minutes
Cooking time :45 minutes
Total time: 1 hour
Remove the meatballs from the package. Or better still you can learn how to make yours here
Place them on a baking tray and bake for 30 minutes
Grate the ginger
Grate the garlic and set aside.
After 30 minutes::::
First of all remove the meatballs from the oven.
Add the spaghetti to the boiled water, add salt and place the spaghetti in the pan, allow it to cook for 12-14 minutes. Once
Back to the sauce:::
Heat up the oil
Next pour in the coconut milk
After 10 minutes this is what it will look like
Please note. The colour of your curry will mainly depend on the Suya powder you use. So make sure you use the authentic one, so that you can get the same colour, texture and taste
It’s ready to be served.
Look at that!
I’ll see you all in my next post
Love Duchess O