| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Ethnic, Vegetable | 1 | Servings | |
INGREDIENTS
| MAIN SP c | ||
| 1/4 | c | Oil |
| 2 | Bay leaf | |
| 1 | Stick cinnamon | |
| 1/4 | c | Shallot chopped |
| 1 | tb | Ginger, chopped |
| 1/4 | c | Chili paste |
| 1 | tb | Turmeric |
| 1 | tb | Chili powder |
| ADD SPI E | ||
| 1 | c | Water |
| 3 | tb | Sugar |
| 1/4 | c | Coconut milk |
| VEGETAB | ||
| Assorted veggies sauted | ||
| Savoy cabbage |
INSTRUCTIONS
Saute the main spice ingredients. Add the rest and simmer for 8 minutes. Saute any combination of vegetables such as eggplant, carrots, bell peppers, blanched broccoli and or califlower and add to sauce. Finally add 1 cup of savoy cabbage and cook for a few minutes. Serve in a ring of white rice. Recipe By: Burt Wolf/[email protected] Posted to FOODWINE Digest 19 October 96 Date: Sun, 20 Oct 1996 10:59:27 +0100 From: terry pogue <[email protected]>
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