A very unexpected recipe, this unusual salad. To mashed potatoes or rice, eggplant or fish - it goes great with just about everything.
- 2 bunches of “curly” parsley
- tomato
- small head of red sweet onion
- small chili, peeled
- lime
- 100 g coconut chips
- curry
Finely chop the curly parsley, onion. Cut the tomato (it is better to peel it until it is in season, it is firm) cut into cubes and chili rings.
Spread everything in a pan without oil, sprinkle with curry and squeeze the juice of half a lime. Sprinkle with coconut chips. Stir and simmer over medium heat for 7-10 minutes.
Finely chop the curly parsley, onion. Cut the tomato (it is better to peel it until it is in season, it is firm) cut into cubes and chili rings.
Spread everything in a pan without oil, sprinkle with curry and squeeze the juice of half a lime. Sprinkle with coconut chips. Stir and simmer over medium heat for 7-10 minutes.
