India Style Tacos with Endive Lettuce, Curry Coconut Sauce, Lychees and Cilantro

Written by nadjaelli

Hey everyone,

I am back! It has been a while since I posted a recipe. But now I am getting back into my routine and I am ready to cook amazing food, shoot amazing food and post amazing recipes.

And there was no better start than with heavenly India Style Tacos. Oh my Goodness, they tasted damn fine 😛 The spicy taste of the curry sauce mixed with the fresh, raw endive and the sweet and soft lychees is just way too good. For these tacos I was able to use by lettuce and carrot leftovers,which was great. Take a look at a picture of the tacos below:


For 2 portions for 2 persons you need:

  • 4 medium sized corn tacos
  • 1 onion
  • 2 garlic cloves
  • 2 medium sized carrots
  • 250 grams of veggie soy meat chunks
  • 2 tomatoes
  • 6 lychees
  • 3 cups of endive lettuce
  • 1 can of coconut milk
  • 1 table spoon of curry powder
  • 1 table spoon of sweet pepper spice
  • 1 teaspoon of pepper
  • 1 vegetable broth cube/ or teaspoon
  • A bit of chili flakes
  • ½ cup of fresh cilantro
  • A bit of oil

Start cutting the onion and the garlic cloves into small pieces. Then start frying them on medium fire in a big pan with some olive oil. In the meantime cut the two carrots into slices and the tomatoes into chunks. Once the onions and garlic cloves are well fried, add the veggie soy meat chunks to the pan and fry them with on high fire while stirring for about 5 minutes, then turn the fire down. Now add the carrot slices and the tomato chunks to the pan and fry everything on medium fire while stirring for about minutes. After the vegetables have cooked down a little bit, add the curry powder, the sweet pepper powder, the pepper and the vegetable broth cube. Keep stirring another 3 minutes and then add the coconut milk to the pan. Stir until an even mixture emerges and let the mixture cook on low fire for 15 minutes until a thicker sauce emerges. In the meantime, heat the tacos up in the oven and start cutting the endive lettuce into smaller pieces. Peel off the skin of the lychees and cut them into small pieces.

Once the curry coconut sauce has thickened up, turn the fire down and take the tortillas out of the oven. Now, once they are placed on the plate, fill the tacos first with the fresh endive lettuce, then top the sauce on there and sprinkle the lychee chunks on top. Add the cilantro leaves on top as well. Finally, sprinkle the chili flakes on the tortilla and you are good to go!

Enjoy and CARPE DELI!

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