| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | T | Oil |
| 2 | t | Ground cumin |
| 2 | t | Ground coriander |
| 2 | Cloves garlic, crushed | |
| 2 | Cm, 1 inch piece fresh | |
| root ginger grated | ||
| 2 | 250 g packs patty pan | |
| halved | ||
| 1 | Salad onions, diagonally | |
| sliced | ||
| 75 | g | Creamed coconut dissolved |
| in 3oz | ||
| 150 | Hot water, 1/4 pint | |
| 4 | T | Freshly chopped coriander |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Heat the oil in a large frying pan or wok, add the cumin, coriander, garlic and ginger and cook for 1 minute, stirring occasionally. Add the patty pan and onions and cook for 5-6 minutes, stirring occasionally. Add the dissolved creamed coconut, most of the coriander and seasoning to taste. Simmer gently for a further 5-6 minutes, stirring occasionally and serve garnished with the remaining chopped coriander. Converted by MC_Buster. NOTES : A mildly spiced vegetable dish with a creamy coconut and ginger sauce. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 0mg
Sodium: 76.9mg
Potassium: 104.3mg
Carbohydrates: 4.4g
Fiber: 2.7g
Sugar: <1g
Protein: 1g