Wed, 14 Jul 2004
I've been hanging out on the 3rd floor of AS220 pretty frequently lately, and we've been trying to initiate a new trend of communal cooking and eating. The kitchen up there has the potential to be a wonderful community space; I know we've been doing a good job lately of at least making it smell inviting. Yesterday we got off to a good start on the communal cooking idea -- Christine brought in some broccoli and a salad, and we made this curry dish.
I've made numerous variations on this recipe, but this may be the best one so far.
4 tbsp olive oil
5 cloves garlic (minced)
1-inch piece galangal or ginger, chopped and scored
1 stalk lemon grass
2 tbsp curry powder
Saute all this stuff in a large wok or deep frying pan.
1 large onion
1-2 asian eggplants (diced)
1/4 head cauliflower
1/4 head broccoli
2-3 tbsp Bragg's
1/4 cup tomato paste
Hot sauce (to taste)
1 cup coconut milk
Add the onions and the eggplant and let them cook for 10 - 15 minutes (until the onions are soft). Throw in the rest of the vegetables & the Bragg's, cover the pan, and let everything steam for about 5 minutes. Finally, mix in the tomato paste, hot sauce, and coconut & let simmer for another 5 minutes. Serve this over basmati rice. Yum!
[/recipes]
permanent link
writebacks
writebacks temporarily disabled due to comment spam ...