Topic: Any ideas... | |
---|---|
Alright, so I saw an asian market the other day and on a whim I went
inside. I got some mango, some coconut soda, some hummus, some tofu, bean sprouts, noodles, and curry sauce mix. Any suggestions on what kind of a meal (vegetarian) I can make with that? |
|
|
|
These 2 are about as close as I can get .
mango vegetable curry 2 medium red onions, sliced 4 cups eggplant, unpeeled, diced 1/2" cubes 4 cups zucchini, sliced 2 cups red bell peppers, sliced 4 medium garlic cloves, crushed 1/2 cup mango chutney 1/3 cup flour 8 tsp. ground cumin 1 1/2 tbsp. curry powder 4 cups water salt & freshly ground pepper to taste Directions In a non-stick skillet on medium heat, water sautee onions and eggplant 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste. ------------------------------------------ INDIAN VEGETABLE CURRY RECIPE 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander. and now I want curry . |
|
|
|
Thanks!
By the way, if you want curry, you just have to drive the 1200 miles from Maine to Indiana tomorrow when I am fixing it. |
|
|
|
I was going to suggest mix a little of it all together and see what
happens, but probably Meg's answer was better. |
|
|
|
haha,
maybe i'll try a little of both |
|
|
|
I like using the coconut soda instead of water in making cakes.
Mango smoothies are a favorite. Noodles are good in most veggie soups and I like them in cold salad greens. |
|
|