Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Coconut Curry With Peppers Pak Choi and Tomatoes
Details
- Servings: 2
- Dairy-Free: True
- Show More
Cuisine
- Indian
- Asian
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 cup coconut cream
- 1 tomato
- 1 green pepper
- 3 cups of pak choi
- 1/2 an onion
- 2 tablespoons chilli paste
- 2 tablespoons green chutney
- 2 teaspoons of sugar
- 1 teaspoon of coconut oil
- 1 cup water
Instructions
Chop up the tomatoes, pak choi, onion, and peppers into bite sized portions.
In a wok, heat the oil and saute the onions.
Add the chilli paste and green chutney paste.
Add the coconut cream and the water after a couple of minutes and see that no lumps are formed.
Let it simmer away for 15-20 minutes.
Have a taste test - if its too hot, add sugar to temper it down.
Add the chopped veggies and turn off the gas.
Let the veggies soak in the curry for 5-10 minutes.
Pix at http://rawgirlinmumbai.blogspot.com/2011/01/curious-about-curry.html
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Spicy and Sweet Brussels Sprouts
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your collection,
Spicy Indian-Style Hummus
You can never have too many middl eastern recipes, so give Spicy Indian-Style Hummus a try. For 44
Comments