September 17, 2016

Carrot cassarole with apple twist

I found this recipe on carrot casserole in the weekly magazine Søndag (issue 35/2016), where I made a few modifications in form of less meat, more vegetables and addition of an apple in line with my September theme of apple.

My mother found the taste a little to the strong side, and perhaps that some the vegetable a little to the less cooked side., but do as you like. I like my vegetable still to have a bite to them.

Carrot cassarole with apple twist: - 4 servings

  • 4 carrots - 2 roughly grated and 2 slices thinly
  • 520 g chicken meat - roughly diced
  • 1 tablespoon olive oil
  • 1 tablespoon curry
  • 400 g coconut milk
  • 150 g sugar peas - roughly divided
  • 1 broccoli - divided into bouquets
  • 1 apple - roughly diced
  • salt & pepper for seasoning
  1. Fry the chicken pieces in hot oil in a bog cooking pot for approx 5 minutes.
  2. Removed the chicken pieces.
  3. Roast the curry in the cooking pot.
  4. Add in the grated carrots and coconut milk, bring it to the boil.
  5. Blend the coconut and carrots into a sauce, which afterwards is seasoned with salt & pepper.
  6. Add in the chicken pieces, carrots slices, sugar peas, apple diced and broccoli bouquets.
  7. Let everything cook gently for 5 minutes under lid.
  8. Serve together with rice.

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