| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Stew, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | T | Peanut oil, or more |
| 1/2 | T | Butter |
| 1 | Onion | |
| 2 | Cloves garlic, crushed | |
| 1 | T | Fresh cilantro |
| 1 | Cauliflower | |
| 1 | Sweet potato OR 2 large | |
| potatoes | ||
| 8 | oz | Canned chickpeas |
| 1 | T | Curry paste or powder |
| 1/2 | pt | Creamed coconut |
| Black pepper | ||
| Salt | ||
| 1 | t | Dried ginger |
| Chili powder |
INSTRUCTIONS
Chop the onion and crush the garlic, add to the hot oil and butter in a very large pan with lid. Fry over a medium heat for about 5 minutes. Peel/dice the sweet potato and wash/chop the cauliflower into bite-sized pieces. When the onion and garlic are soft, add the curry paste or stir a little hot water into the curry powder to make a paste and add with a pinch of chilli powder (depending how hot you like your curry!) to the mixture, stirring well. Stir in the diced potato and cook for another 5 minutes, taking care the mixture does not stick to the bottom of the pan and burn. Then add enough water to cover the potato, adding the chickpeas, coriander, ginger, black pepper and salt. Cover and simmer for about half an hour. Then add the cauliflower and creamed coconut. More liquid may be needed. Simmer gently, stirring occasionally to prevent sticking, until the cauliflower is tender. The creamed coconut thickens and adds flavour to the curry sauce. Personal WebPage: Lynda's (11 Mar 98) by Lynda Thornton, United Kingdom. Interests include vegetarian cuisine. http://www.wuli.demon.co.uk/lynda.htm "If you try this recipe, please let me know what you think." Notes: You can choose how hot you make this filling curry. The sweet potato adds an extra dimension to the dish but you can use your usual type of potato if you prefer. Serve with warmed chapati or nan bread, well-cooked brown or basmati rice with cardamom pods and plenty of chilled lager! >from Pat Hanneman (Kitpath) 98Mar12, a McBuster production Recipe by: Lynda Thornton, UK ^(Personal) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 91
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 1.9mg
Sodium: 119.7mg
Potassium: 275.4mg
Carbohydrates: 14.1g
Fiber: 2.7g
Sugar: 1.2g
Protein: 2.6g