Vegetables In Fragrant Coconut Cream Stew:
From the blog post - http://coloredgrains.wordpress.com/2011/02/11/vegetables-stewed-in-coconut-cream/
Total Steps
5
Ingredients
11
Tools Needed
2
Ingredients
- 2 cup any vegetables of your choice, cut into roughly 1 inch thick fingers
- 1 cup coconut cream or thick coconut milk
- 1 green chilli
- 1 inch piece of ginger
- 4 clove garlic
- 0.5 inch piece of lemon grass(optional)
- Few peppercorns
- 1 star anise
- 1 cinnamon
- 0.25 cup beaten yogurt (better if a bit sour)
- to taste Salt
Instructions
Step 1
Grind together the ginger, garlic, lemon grass (if you like the taste of lemon grass, otherwise skip this), peppercorns and chilli to a fine paste.
Step 2
In a heavy bottomed pan, boil 2 cups of water with the star anise and cinnamon. When the water bubbles over, add in the coconut cream and the ground paste from step 1. Let this bubble away for a minute before adding the vegetables.
Step 3
Let the stew bubble away till the vegetables are cooked through but are still firm to the tooth – not mushy!
Step 4
When the vegetables are cooked, add a bit of salt, then quickly stir in the beaten curd and mix it into the stew. Add salt to taste.
Step 5
Serve hot with a side of hot steamy rice.