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
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.