Monday 23 May 2011

Vegetable Curry [mild]

Choko & garlic clove
No need to adhere exactly to the vegetable ingredients listed below. Use whatever you have: a few greens with potatoes, pumpkin & the like.
  • 1 cup desiccated coconut
  • 1 medium onion finely sliced and separated into rings
  • 2 tbsp cooking oil (I prefer rice bran oil for stir frying)
  • 1 clove garlic finely chopped
  • 3 medium potatoes cut into ~3cm cubes
  • 2 medium carrots sliced into 1/2 cm thick pieces
  • 3 chokos skinned & cut into ~3cm cubes
  • 1/2 large sweet potato (or one small one) cut into ~3cm cubes
  • 1 cup frozen peas or beans
  • 6 to 8 broccoli flowerettes (fresh or frozen)
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp cardamom seeds
  • 1/2 tsp chilli powder
  • 1 tsp tarragon
    1. Add 1 1/2 cups boiling water to the desiccated coconut and set aside
    2. Heat oil in a wok and stir-fry onion and garlic until the onion is soft
    3. Add potatoes and carrots and stir-fry for a few minutes
    4. Add all the spices and toss contents of wok until evenly coated
    5. Hold a fine strainer over the wok and pour the coconut water into the strainer. Squeeze a s much liquid out of the coconut as possible. Discard the coconut pulp.
    6. Add the remaining vegetables excepts the peas & broccoli & stir. Place a lid over wok and simmer until all vegetables are cooked.
    7. Add green vegetables and heat through
    8. Serve

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