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Lupine balls with coconut vegetables


In a mixing bowl, combine lupine flour with 180 ml of warm vegetable bouillon and let it swell for 5 minutes. Add one of the onions, one garlic clove and the carrot to the mixture and fold the pecan nuts and grated coconut under. Season with salt and pepper. Form about 8 - 10 balls out of the mass and fry in hot oil.

Cover a frying pan with a little oil and fry ginger and turmeric in it. Add the remaining onion, garlic clove and Jerusalem artichoke (or celery). Season with salt and pepper. Add 150 ml of vegetable bouillon and simmer for 10 minutes, then add coconut milk. If you want, add some chili if desired. Serve the lupine balls with the garam masala and enjoy.


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