Spicy patty pan with coconut and ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Ground coriander |
| 2 | Cloves garlic; crushed | |
| 2 | Cm; (1 inch) piece fresh | |
| ; root ginger, grated | ||
| 2 | 250 g packs patty pan; halved | |
| 1 | bunch | Salad onions; diagonally sliced |
| 75 | grams | Creamed coconut dissolved in; (3oz) |
| 150 | millilitres | Hot water; ( 1/4 pint) |
| 4 | tablespoons | Freshly chopped coriander |
| Salt and freshly ground black pepper | ||
Directions
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.