Wednesday, 20 May 2009
Sunday, 17 May 2009
1 tsp cumin
1 tsp turmeric
¼ tsp red chili
1/3 C. dried shredded coconut plus hot water to cover
1 tsp minced ginger
1 medium onion, chopped
1 large carrot, chopped
1 large potato, scrubbed and cubed
1 small zucchini, halved and sliced
1 can chick peas
2 C. chopped greens such as spinach, kale or chard
Add warm water to coconut and let soak.
Saute onion in olive oil until soft. Add ginger and heat through. Add spices and cook a few minutes until fragrant.
Add carrot and potato to pan and cook until nearly soft, then add zucchini and allow them to finish cooking together. It may be necessary to add a bit of water to the pan to keep the vegetables from sticking. Alternatively, speed up cooking times by boiling the potato in a separate pot while the onions soften, then add to the pan with the carrot.
Add chickpeas, greens, and coconut and water, then stir through to wilt greens and allow flavors to meld.
Serve with naan (or pita bread as in photo!) or rice if desired.