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Red Curry Roasted Spring Onions with Creamy Coconut Polenta
Ingredients
  • 2 to 3 bunches of spring onions, green scallions or leeks
  • 1 tablespoon coconut oil
  • 2 tablespoons red curry paste
  • 1 teaspoon sea salt + more for finishing
  • ¾ cup organic polenta, I use Estancia Polenta because it cooks so fast!
  • 2 cups filtered water
  • 1 cup full fat or light coconut milk
  • ½ teaspoon garlic granules
  • 1 tablespoon fresh chives
  • pinch or two of crushed red pepper flakes, optional
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