Ingredient :
4 tablespoons coconut oil
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes
1 14-ounce can coconut milk
2 medium yellow onions, thinly sliced
1 teaspoon fine grain sea salt, plus more to taste
3 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile flakes
2 (28-ounce) cans whole tomatoes
1 14-ounce can coconut milk
to serve: any of the following that sound good to you - cooked brown rice, lemon wedges, toasted almond slices,fresh thyme or oregano, oregano drizzle, a poached egg
Steps :
1. First, melt the butter In a large pot over medium heat.
2. Secondly, add the onions and salt, and cook, stirring occasionally, until the onions
really soften up - 10 minutes or so. Not so much that they brown, just until they're
completely tender and unstructured.
3. Then, stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the
spice are fragrant and toasty - stirring constantly at this point for 30 seconds .
4. Followed by, stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water.
5. Next, simmer for fifteen minutes or so, then puree with a hand blender until smooth.
6. After that, simply served with a dollop of cream from the top of a can of coconut milk
and a toasted wedge of good bread.
7. Finally, served over a scoop of brown rice with a squeeze of lemon, some toasted
almonds, and a jolt of herbs.
SHENG LE A//L MIN CHAI
17193
ELECTRICAL AND ELECTRONIC ENGINEERING - FOUNDATION
JAN 2012
2. Secondly, add the onions and salt, and cook, stirring occasionally, until the onions
really soften up - 10 minutes or so. Not so much that they brown, just until they're
completely tender and unstructured.
3. Then, stir in the curry powder, coriander, cumin, and chile flakes, and cook just until the
spice are fragrant and toasty - stirring constantly at this point for 30 seconds .
4. Followed by, stir in the tomatoes, the juices from the cans, and 6 cups / 1.5 L of water.
5. Next, simmer for fifteen minutes or so, then puree with a hand blender until smooth.
6. After that, simply served with a dollop of cream from the top of a can of coconut milk
and a toasted wedge of good bread.
7. Finally, served over a scoop of brown rice with a squeeze of lemon, some toasted
almonds, and a jolt of herbs.
SHENG LE A//L MIN CHAI
17193
ELECTRICAL AND ELECTRONIC ENGINEERING - FOUNDATION
JAN 2012
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