A completely unexpected recipe, this unusual salad pairs beautifully with mashed potatoes, rice, eggplants, or fish — it goes well with almost anything.
- 2 bunches of curly parsley
- tomato
- small head of red sweet onion
- 1 small chili pepper, seeds removed
- lime
- 100 g shredded coconut
- curry powder
Finely chop the curly parsley and onion. Peel the tomato (especially if it's out of season and the skin is tough), dice it, and slice the chili into thin rings.
Place everything in a pan without oil, sprinkle with curry powder, and squeeze in the juice of half a lime. Add the shredded coconut. Stir and simmer over medium heat for 7–10 minutes.
Finely chop the curly parsley and onion. Peel the tomato (especially if it's out of season and the skin is tough), dice it, and slice the chili into thin rings.
Place everything in a pan without oil, sprinkle with curry powder, and squeeze in the juice of half a lime. Add the shredded coconut. Stir and simmer over medium heat for 7–10 minutes.
