Summer Vegetable Curry

Ingredients

for 2 servings

• extra virgin olive oil 25 g
• peppers 150 g in large dice
• fresh garlic 2 cloves julienned
• fine salt 1 Liffo spoon
• aubergines 150 g in large dice
• courgettes 300 g in large dice
• white parts of spring onions 80 g in rounds
• curry powder 1.5 teaspoons ground
• fresh ginger 0.5 teaspoons grated
• thick coconut milk 180 g
• fine salt 3.5 Liffo spoons
• lemon juice 20 g

Allergens: mustard

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil, 150 g of peppers, in large dice, 2 cloves of fresh garlic, julienned and 1 Liffo spoon of fine salt.

Container 2

In the second container put 150 g of aubergines, in large dice.

Container 3

In the third container put 200 g of courgettes, in large dice.

Container 4

In the fourth container put 100 g of courgettes, in large dice, 80 g of white parts of spring onions, in rounds, 1.5 teaspoons of curry powder, ground and 0.5 teaspoons of fresh ginger, grated.

Container 5

In the fifth container put 180 g of thick coconut milk and 3.5 Liffo spoons of fine salt.

Container 6

In the sixth container put 20 g of lemon juice.

• Select when the recipe should be ready

Liffo needs 37 minutes of cooking for this dish.