Indonesian spiced vegetables

Yield: 2 Servings

Measure Ingredient
300 millilitres Thick coconut milk
175 grams Chinese cabbage
175 grams Okra
175 grams French beans
3 tablespoons Oil
1 \N Hard-boiled egg to garnish (Optional. Vegans omit)
½ \N Fresh chilli; seeds removed
1 teaspoon Ground coriander
25 grams Flaked almonds
1 \N Cm. Fresh rootginger grated
1 small Onion; chopped


Serves 2-3

A stir-fry of summer vegetables is cooked with ginger and spices and coconut milk, making a dish evocative of Indonesian cuisine. Serve it with rice or noodles.

In the blender, grind the spices, herbs, almonds and onion into a paste. Fry the ground paste in the oil for 3-4 minutes, stirring well, then stir in half of the coconut milk. Add the vegetables and stir over a gentle heat for 10 minutes. Then add the rest of the coconut milk and simmer for a further 8-10 minutes. Check the seasoning and serve hot, garnished with chopped hard-boiled egg.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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