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Yellow Curry with Mushroom and cauliflower (Dandelion restaurant)
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Ingredients
- 3 stalks fresh lemongrass
- 40 g fresh turmeric, peeled
- 50 g fresh galangal, peeled
- 10 makrut lime leaves
- 50 g vegetable oil
- 10 g Korean chilli paste (gochujang)
- ¾ tsp ground turmeric
- 6 fresh king oyster mushrooms, cut in halves lengthways
- ½ cauliflower, broken into florets
- 2 tbsp water
- 3 tbsp ghee
- 300 g coconut water
- 500 g coconut cream
- 20 g palm sugar
- 1 tsp fish sauce, vegan
- 1 pinch xanthan gum
- 20 g freshly squeezed lime juice
- fresh coriander, leaves only, to garnish
- fresh mint, leaves only, to garnish
- green mango, grated to garnish
- red chilli oil, to garnish
- 1 fresh lime, cut into wedges, to serve
- Nutrition
- per 1 portion
- Calories
- 2600.9 kJ / 621.6 kcal
- Protein
- 10.6 g
- Carbohydrates
- 41.1 g
- Fat
- 48.7 g
- Saturated Fat
- 31.4 g
- Fibre
- 8.4 g
- Sodium
- 378.4 mg
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