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A delicious vegetable stew, which
combines coconut milk with spices and is perfect as a vegetarian
main course or as part of a buffet.
Ingredients
- ground turmeric - ½ tsp
- onion - 1, chopped
- fresh green chilies - 1,
seeded
- cube terasi - ½in
- garlic - 2 cloves, crushed
- cauliflower - 1
- coconut milk - 400ml/14fl oz
- tamarind pulp - 1 tsp, soaked
in 45ml warm water
- tomatoes - 2, medium size
- sunflower oil - 2 tbsp
- salt
- water - 250ml/8fl oz/1 cup
- sugar - 1 tsp
Method
- Trim the stalk from the
cauliflower and divide them into florets. Then skin the tomatoes
and cut into pieces.
- Grind the ground turmeric,
terasi, garlic, green chilies, and onion together to a paste.
- Heat the oil in a wok and fry
the paste until it bring out the aroma.
- Add the cauliflower florets
and toss well. Stir in the sugar, water, coconut milk and salt
and simmer 5 minutes.
- Strain the tamarind pulp and
reserve the juice. Pour the tamarind juice and tomatoes to the
pan and cook for 2-3 minutes. Serves 4.
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