Spicy Patty Pan With Coconut And Ginger
| 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.
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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