trendygirl
March 3rd, 2005, 02:16 PM
Mild coconut and tomato curry with cauliflower and okra
By:
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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1 tblsp olive oil
½ tsp Brown mustard seeds
½ tsp Fenugreek seeds
5 figures of okra (roughly chopped)
1 cup Cauliflower florets
¼ tsp Turmeric
¼ tsp Ground coriander
¼ tsp Garam Masala
350ml boiling water
½ tblsp light soya source
15 Almonds
Large handful of dark leafy greens (this could be spinach, Savoy cabbage, kale etc).
½ Red bell pepper (roughly chopped)
2 ½ tblsp Coconut milk
½ tsp chilli bean paste
1 tsp tomato Puree
Instructions:
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a) Add oil, mustard and fenugreek seeds to a pan, cover with a lid and remove from the heat when you hear the mustard seeds begin to pop. Once the mustard seeds have popped, the fenugreek seeds should be dark brown but not black. If you burn them, repeat this step until you get it right.
b) Add okra, Cauliflower, Turmeric, Ground Coriander, Garam Masala, Light Soya source, Almonds and boiling water.
c) Cover the pan with a lid and cook until vegetables are tender.
d) Once the vegetables are cooked, add dark leafy greens red bell pepper, coconut milk, chilli bean paste and tomato Puree. Stir in ingredients and replace the lid for one minute or until leafy greens have wilted.
e) Taste; if it doesn’t have enough flavour add a little of each ingredient and cook for another minute.
f) Serve with rice or chapattis.
Additional comments:
-----------------------------------------------------
You can see a picture of it here: http://vegan.meetup.com/142/photos/31338/97892/
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Main Dishes - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
1 tblsp olive oil
½ tsp Brown mustard seeds
½ tsp Fenugreek seeds
5 figures of okra (roughly chopped)
1 cup Cauliflower florets
¼ tsp Turmeric
¼ tsp Ground coriander
¼ tsp Garam Masala
350ml boiling water
½ tblsp light soya source
15 Almonds
Large handful of dark leafy greens (this could be spinach, Savoy cabbage, kale etc).
½ Red bell pepper (roughly chopped)
2 ½ tblsp Coconut milk
½ tsp chilli bean paste
1 tsp tomato Puree
Instructions:
-----------------------------------------------------
a) Add oil, mustard and fenugreek seeds to a pan, cover with a lid and remove from the heat when you hear the mustard seeds begin to pop. Once the mustard seeds have popped, the fenugreek seeds should be dark brown but not black. If you burn them, repeat this step until you get it right.
b) Add okra, Cauliflower, Turmeric, Ground Coriander, Garam Masala, Light Soya source, Almonds and boiling water.
c) Cover the pan with a lid and cook until vegetables are tender.
d) Once the vegetables are cooked, add dark leafy greens red bell pepper, coconut milk, chilli bean paste and tomato Puree. Stir in ingredients and replace the lid for one minute or until leafy greens have wilted.
e) Taste; if it doesn’t have enough flavour add a little of each ingredient and cook for another minute.
f) Serve with rice or chapattis.
Additional comments:
-----------------------------------------------------
You can see a picture of it here: http://vegan.meetup.com/142/photos/31338/97892/
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.