Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Oil |
2 \N | Bay leaf |
1 \N | Stick cinnamon |
¼ cup | Shallot, chopped |
1 tablespoon | Ginger, chopped |
¼ cup | Chili paste |
1 tablespoon | Turmeric |
1 tablespoon | Chili powder |
1 cup | Water |
3 tablespoons | Sugar |
¼ cup | Coconut milk |
\N \N | Assorted veggies sauted |
\N \N | Savoy cabbage |
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@... From: Terry Pogue <tpogue@...>
Date: Fri, 27 Dec 1996 12:08:19 -465800