| 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/tpogue@idsonline.com
Posted to FOODWINE Digest 19 October 96
Date: Sun, 20 Oct 1996 10:59:27 +0100
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”