- 500 g frozen mixed vegatables1 tin 400 ml TCC coconut cream1 clove crushed garlicHalf tsp ground gingerHalf tsp ground tumeric2 tsps curry powderSalt & pepper to taste250 g fresh or frozen scallops1 dessert spoon cornflour
- Except scallops & cornflour, place all ingredients into a pot & bring to boil & then simmer 16 mins. Add scallops, bring to boil & simmer for 3 mins. Add cornflour paste (mixed with a little water) & thicken. Serve on bed of basmati quick rice.
Brands and product used
- TCC - Coconut Cream