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The Vegetarian Curry Bible
Vegetable Curry With Cashews
by daawat.com
Thai Vegetable Curry with Fragrant Rice
by The Flour Advisory Bureau
Ingredients:
Ingredients
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1 tbsp ghee or butter
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225g/8oz Thai fragrant rice
2 garlic cloves, chopped
1/4 tsp cayenne pepper
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
1 3/4" piece of ginger, sliced
2 medium eggplants
1 small cauliflower, divided into florets
2 medium potatoes, diced
oz green beans, chopped
1 fresh green chili, chopped
2 oz grated coconut
oz boiling water
1 lb tomatoes, skinned & chopped
1/2 tsp salt
½ lime, rind finely chopped and juice
1 tbsp fresh lemon grass, chopped
1 clove garlic, peeled and crushed
½ bunch Thai basil
½ bunch fresh coriander, chopped
1-2 small (hot) red chillies, de-seeded and finely chopped
4-5tbsp water
½ tsp black peppercorns
2 tbsp groundnut oil
125g/4oz shallots or red onion, peeled, halved and sliced
1 clove garlic, peeled and crushed
1 small aubergine, cut into 1cm/½in slices
125g/4oz mange tout, topped and tailed
300ml/½ pint coconut milk
salt and freshly ground black pepper
Thai basil and fresh coriander to garnish
oz roasted cashews
Method:
Method
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Heat ghee in large skillet, fry the garlic & spices for 3 to 4 minutes,
stirring frequently.
Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice
them.
1. Cook the rice according to the instructions on the packet. Drain well,
stir in the lime zest and keep warm.
2. Meanwhile, blend the lemon grass, garlic, basil, coriander, chillies,
water and black peppercorns to a paste.
3. Heat the oil in a saucepan and gently fry the shallots or onion, garlic
and aubergine for 5 minutes.
4. Add the aromatic paste and cook over a gentle heat for 2 minutes.
5. Add the mangetout and coconut milk and simmer for 15-20 minutes
until cooked.
3. Add all the vegetables, including the chili, to the pan. Fry gently for
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minutes, stirring to mix
4. Dissolve grated coconut in the boiling water & mix with vegetables.
Add tomatoes, cover & cook for 20 minutes.
Just before serving, stir in roasted cashews & serve over rice
thoroughly.
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