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Asparagus Pan Roast and Spinach Curry



Spinach Coconut Milk Curry, Chick Peas and Potato, Basmati Rice w. Chives


  • Heat the chick pea curry.

  • Heat the spinach curry gently so as to not over cook the spinach.

  • Heat a little butter or oil in a saute pan. When hot add the rice. Toss and fry to heat through and become fragrant. Serve topped with the two curries.


Asparagus & Chicken Pan Roast, Semolina Batard, Blue Moon Mixed Greens


  • Spoon off the vegetables from the pan roast kit the best you can. Imperfect is fine. Reserve. Heat the beans, broth and chicken to a simmer. Simmer 2-3 minutes, fold in the vegetables. Cook one minute more and serve.

  • Warm the bread.

  • Dress the salad.

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