Beef Curry with Sprouted Sunflower Sauce
Published by Julia Arman le 29 mars, 2016 - 15:50
Add sunflower butter and flavored essences in the form of juice to the sauce
Ingredients
- 80g sunflower seeds
- 1 stalk lemongrass
- 30cl coconut milk
- 1 tbsp curry
- 1 tsp honey
- 2 tbsp Nuocmam
- 1 handful fresh basil leaves
Tools
- crusher cone without tip
- juice cone with graduated tip
Recipe
- Soak the sunflower seeds in water for at least three hours.
- In the extractor equipped with the juice cone, make the lemongrass juice.
- Mix this juice with the coconut milk, curry, honey, Nuocmam and bring to the boil.
- Let it simmer for 10 minutes.
- Meanwhile, rinse the sunflower seeds and basil leaves. Grind the sunflower seeds and basil in the extractor equipped with the grinding cone.
- Add this sunflower butter to the sauce at the end of cooking.
- Serve with chicken strips for example.
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Warming and invigorating herbal tea. Ideal in winter or in the morning as a substitute for coffee or tea.
All the ingredients of this succulent Indian sauce are gently pounded with the extractor.
