Thursday, 8 February 2007

Spicy Broad beans & Spinach in Coconut Sauce



1 medium onion; chopped fine
2 cloves garlic; minced
2 inch ginger; grated
2-3 chillies; minced
3 tomatoes; blanched, peeled and chopped
1/2 tspn tumeric
2 tspn coriander/cumin powder
1 cup coconut milk
1 cup broad beans (fresh or frozen)
1 large bunch spinach, washed and chopped
1 tbspn oil

Method
1. Heat the oil in a large saucement (to accomodate the bulky uncooked spinach)
2. Fry the onions, until transluscent, add the tomatoes, garlic, ginger and chillies. Cook for about 5-7 minutes, until the oil separates from the tomatoes, add tumeric and the cumin/coriander powders, mix and cook for 1 minute.
3. Add the beans, stir until they are coated with the tomato sauce. Cook for a few minutes.
4. Add the spinach, cook until it reduces in quantity, add the coconut milk . Simmer until the beans are cook (15 minutes)
Serve with rice or chapati.

5 comments:

TNL said...

oh this is nice!!! what a great combination....

Saju said...

thank you Trupti! I am still waiting for your dhebra with doodhi recipe.

Anonymous said...

great dish...never tried broad beans with spinach...gotta try it...~smile~...thanks for sharing

Anonymous said...

When do you include the coriander and tumeric?

Saju said...

thanks for your comment Jack, I have amended the recipe.
Add cumin/coriander and tumeric after adding the tomatoes, see recipe

Page copy protected against web site content infringement by Copyscape
Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.