| 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”