wokked veg curry

[Guest guest]

fish sauce? see the tip for alternative condiments.

 

 

 

* Exported from MasterCook *

 

Wokked Vegetable Curry

 

Recipe By :COLE'S COOKING A TO Z by Annette Gooch, syndicated

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil

1 large onion -- sliced

3 cloves garlic -- minced

2 tablespoons minced fresh ginger

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon ground cardamom

1 pinch ground cloves

1/8 teaspoon cayenne pepper

2 1/2 cups light coconut milk

2 tablespoons Asian fish sauce -- (Thai) see tip

3 cups assorted vegetables -- (3 to 4 cups) bite size

Salt and freshly ground pepper -- to taste

2 cups cooked rice

 

TIP - Vegetable assortment: cauliflower florets, brococli florets, new potatoes,

green beans, zucchini, tomatoes, (blanched) carrots, celery, Chinese cabbage,

spinach, chard, etc.

 

1. Heat oil in a wok over medium heat. Saute onion, garlic and ginger until

fragrant but not browned (about 1 minute). Stir in turmeric, cumin, cardamom,

cloves and cayenne and cook 5 minutes. Add coconut milk and fish sauce; bring to

a boil.

 

2. Reduce heat to a simmer. Add vegetables, beginning with slowest cooking

varieties. Cover and cook them until nearly tender before adding softer

vegetables; do not overcook. Simmer until mixture is slightly thickened. Adjust

seasoning and serve hot.

 

TIP - VEGETARIAN: omit fish sauce. Can add flavor with a smaller amount (to

taste): soy sauce, plum vinegar, caper brine, sesame oil, minced olive or the

juice, aminos, tahini paste, or vegetable bouillon granules.

 

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Per Serving (excluding unknown items): 315 Calories; 16g Fat (43.5% calories

from fat); 7g Protein; 40g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 56mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 3

Fat; 0 Other Carbohydrates.

 

NOTES : Curried vegetables over steamed rice makes a satisfying main dish.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 206 0 0