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  Indonesian Spiced Vegetables
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
300 ml Thick coconut milk
175 g Chinese cabbage
175 g Okra
175 g French beans
3 tbsp Oil
1 Hard-boiled egg to garnish (Optional. Vegans omit)

MMMMMFOR THE PASTE

1/2 Fresh chilli, seeds removed
1 tsp Ground coriander
25 g Flaked almonds
1 Cm. Fresh rootginger - grated
1 small Onion, chopped
Instructions:
Serves 2-3

A stir-fry of summer vegetables is cooked with ginger and spices and
coconut milk, making a dish evocative of Indonesian cuisine. Serve it
with rice or noodles.

In the blender, grind the spices, herbs, almonds and onion into a
paste. Fry the ground paste in the oil for 3-4 minutes, stirring
well, then stir in half of the coconut milk. Add the vegetables and
stir over a gentle heat for 10 minutes. Then add the rest of the
coconut milk and simmer for a further 8-10 minutes. Check the
seasoning and serve hot, garnished with chopped hard-boiled egg.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias
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