| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Ethnic, Vegetable | 1 | Servings | |
INGREDIENTS
| 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 |
| 1 | c | Water |
| 3 | tb | Sugar |
| 1/4 | c | Coconut milk |
| Assorted veggies sauted | ||
| Savoy cabbage |
INSTRUCTIONS
SAUTE TOGETHER, THEN ADD SIMMER FOR 8 MINUTES 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. Posted to MC-Recipe Digest V1 #355 Recipe by: Burt Wolf/tpogue@idsonline.com From: Terry Pogue <tpogue@ids2.online.com> Date: Fri, 27 Dec 1996 12:08:19 -465800
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