Hilti 460 Nail Gun Weight

INGREDIENTS:

• 2 carrots 1 leek
• 2 zucchini 1 eggplant
• 1 / 2 green pepper
• 1 / 2 red pepper
• 1000 grams of water 3 teaspoons
salt 300 grams of rice
• over 80 grams of olive oil 4 medium onions
• halved
• 4 cloves garlic 1 tomato
• 30 grams of fresh cilantro or parsley 100 g
• white wine 200 grams
coconut milk 1 tablespoon curry
• 1 / 4 teaspoon ground saffron
• 1 / 2 teaspoon sugar
• 1 teaspoon ground cumin 1 teaspoon
• anise 1 teaspoon ground cardamom 30 gm

coconut PREPARATION:

1. Cut carrots and leeks, sliced, cut the remaining vegetables into pieces small and put it all together into the container Varoma.
2. Pour water and a teaspoon of salt in the bowl, place the basket and put the rice inside. Place the Varoma into position and set 22 minutes Varoma temperature, speed 1. Remove the container Varoma and the basket and store in a warm place. Empty the glass.
3. Put olive oil in the vessel and set 3 minutes Varoma temperature, speed 1 to warm.
4. Add onions, garlic, tomato and cilantro and chop all for 7 seconds at speed 5. Saute for 4 minutes at 100 degrees and speed 1.
5. Add white wine, coconut milk, 2 teaspoon salt, other spices and coconut. Schedule 3 minutes, temperature 100, Speed \u200b\u200b1.
6. Add the remaining vegetables in the bowl. Instead of the cup, put the basket with rice over the top of the glass to keep warm. Schedule 5 minutes, temperature 100, turn left and speed 1.
7. Pour the vegetable curry into a bowl and serve with rice