Kema (an east indian feast dish)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Big yellow onion, minced | |
| 3 | Cloves garlic crushed and minced | |
| ½ | teaspoon | Fresh grated ginger |
| 3 | tablespoons | Tomato paste |
| 1 | cup | Stewed tomatoes |
| 3 | teaspoons | Curry powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper, or more |
| 1 | cup | Green peas, fresh or frozen |
| 1 | cup | Mushrooms, sliced |
| Olive oil | ||
| 1 | teaspoon | Honey (optional) |
| ⅓ | cup | White wine (optional) plus |
| ⅓ | cup | Water (optional) |
| 5 | minutes. | |
Directions
this is a variation on a recipe from Vegetarian Times - Curried Vegetables In a skillet or wok heat water or oil and saute the onion, garlic, and ginger root for 5 minutes.
If you like to use white wine, at this point I add the water and wine and let it simmer with the onion mixture for 5 minutes.
Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a few minutes. I add a bit of honey here to cut the tomatoes acidity...but honey isn't strictly vegan.
Add peas and mushrooms, bring to a boil, cover and simmer over low heat for Serve with rice.
This is a big hit at dinner parties and tends to convince even avowed meat-eaters.
I would advise that you get British-mix kerrie from the natuurwinkel because I've noticed that the kerrie from Albert Hijn is not spicy enough.
Posted to EAT-L Digest 01 Mar 97 by Cheryl Gilbert <cgilbert@...> on Mar 2, 1997.