Fricasee De Legumes Au Curry
Yield: 4
Source: Carlton Food Network

2 artichoke hearts
1 turnip
2 carrots
50 g blanched green beans
2 sm zucchini
2 stalks celery
50 g fresh green peas; shelled
salt; pepper,
olive oil

COULIS:
1/2 chopped onion
3 ts soy oil
1/2 apple
1 tb curry
1 tb grated coconut
1 dl coconut milk
1 dl chicken stock or water
2 tb plain yoghurt
salt
water

DECORATION:
1 lg tomato; peeled and sealed and cut into a
julienne
flat parsley leaves
celery leaves

Coulis:
To make the coulis: lightly cook the oneion without colouring in soy oil. Sprinkle with curry. Add the greated coconut, apple, coconut milk and stock or water. Season with salt and pepper. Cook gently for 20 minutes. Puree in a blender or vegetable mill. Mix in the yoghurt.

Vegetables:
cut the carrot, courgette, celery and turnip into matchsticks. Cut the artichoke hearts into quarters. Saute the vegetables separately in olive oil. Blanch the green vegetables in boiling salted water.

Presentation:
spread the coulis on the bottom of the plate. Arrange the vegetables on top. Drizzle with the coulis then decorate with the tomato, flat parsley leaves and celery leaves.