My Menu Blog

• 1 medium skinned and chopped onion
• 1 inch fresh peeled ginger root
• 1-2 skinned cloves garlic
• 2 fresh chilis, seeded
• 2 tbs. Oil
• 2 tsp. Ground turmeric
• 2 tsp. Coriander
• 2 tsp. Cumin
• 1 tsp. Fenugreek
• 8 whole cloves
• 8 green cardamom pods
• 1 cinnamon stick
• 3 lbs mixed vegetables, cauliflower, carrots, potato, parsnip, turnip, peas
• 1 pint coconut milk
• 1 pint water
• salt and pepper

1. puree onion, garlic, ginger and chili in food processor until smooth
2. heat oil in heavy pan—fry onion mixture 5 minutes, stirring constantly. Add all of the spices and cook over high heat 3-4 minutes, stirring constantly
3. add vegetables, stirring to coat in sauce. Gradually stir in coconut milk and water. Bring to a boil, then lower heat, cover and simmer 45 minutes until veggies are tender. Season with salt and pepper. Let stand 5 minutes to allow sauce to thicken before serving

serves 4-6 as a main course

Ingredients:

• 1 large cauliflower
• 6 tbs. Oil
• 1 level tsp black mustard seed
• 2 inch piece fresh peeled and grated ginger root
• 1 small onion, peeled and finely chopped
• 1 level tsp salt
• 1 level tsp ground turmeric
• 3 tomatoes, skinned and finely chopped
• ½ tsp sugar
• 2 tbs. chopped fresh coriander
• 1 small green chili, seeded and finely chopped
• 1 level tsp. cumin seeds

1. wash and dry cauliflower florets
2. heat oil in heavy pan—add mustard seed—when mustard seed begins to pop, add cumin, ginger, onion, salt and turmeric—fry 2-3 minutes, stirring constantly
3. add cauliflower and toss to coat—stir in tomatoes, chili, sugar and half of the coriander. Cover with heavy lid and cook gently 15 minutes or until cauliflower is tender
4. uncover the pan and boil rapidly for 1-2 minutes to thicken sauce.
5. transfer to warmed serving dish and sprinkle with remaining coriander.

Serves 4 as a side dish

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.