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The Vegetarian Curry Bible
Aubergine and Tofu Satay
Kormas & Coconut
Curries
by The Vegetarian Society
A Korma doesn't have to be coconut
based, only rich and creamy. So a dish
made with cream, or yogurt can be a
korma as much as any other. I've
grouped all kormas and dishes that use a
lot of coconut together.
Ingredients
For the green curry paste:
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1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
1 tbsp fresh coriander leaves and stalks, chopped
For the skewers:
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1 packet firm, regular tofu, drained and pressed
1 aubergine
2 tbsp groundnut oil
12 short wooden skewers
For the satay sauce:
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2 tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp ground coriander
75g/3oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
salt to taste
Method
34
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