nverland: (cooking 3)
[personal profile] nverland posting in [community profile] carols_stuff
October is Vegetarian Awareness Month and today is Awareness Day

 photo wvd2.jpg

Keralan Vegetable Stew
ACTIVE: 20 MIN TOTAL TIME: 1 HR SERVINGS: 4

2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
4 garlic cloves, thinly sliced
12 fresh curry leaves or 2 bay leaves
2 serrano chiles, finely chopped
1 teaspoon ground turmeric
Coarsely ground black pepper
1 cup frozen pearl onions, thawed
Salt
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock or broth
1 cup unsweetened coconut milk

In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve.

MAKE AHEAD
The vegetable stew can be refrigerated overnight.

SERVE WITH
Steamed rice.


 photo vegetarian.png

Profile

carols_stuff: rose (Default)
Carols Stuff

June 2017

S M T W T F S
    123
45678910
11121314151617
181920 21222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 27th, 2017 06:53 am
Powered by Dreamwidth Studios