SIDE DISH
VEGETABLES IN
FRAGRANT COCONUT MILK
Curry leaves, available in Indian markets, are also used in the stir-fried shrimp recipe you'll find at MiamiHerald.com/Food.
• 2 boiling potatoes, peeled
• 2 carrots, peeled
• 1 ½ cups thinly sliced onion
• 1 to 2 fresh green chiles (Serrano or Thai), split lengthwise
• 10 thin slices peeled ginger
• 16 curry leaves, stripped from the stem
• 1 teaspoon salt
• ¾ cup canned unsweetened coconut milk (divided use)
• 1 cup frozen green peas
Cut potatoes into ½-inch cubes. Cut carrots into 2-inch matchsticks. Combine them with onion, chile, ginger, half the curry leaves, salt, ½ cup of the coconut milk and 1 ½ cups water in a 2-quart saucepan. Bring to a boil, reduce heat and simmer, uncovered, about 15 minutes, until the potatoes are tender. Break up some of the potato pieces with the back of a spoon to thicken the sauce. Add peas and simmer a minute or two. Stir in the remaining ¼ cup coconut milk, bring just to a simmer, and remove from heat. Taste for salt and add the remaining curry leaves. Makes 4 to 6 servings.
Source: Adapted from Savoring the Spice Coast of India by Maya Kaimal (HarperCollins, 2000).
Per serving: 247 calories (33 percent from fat), 9.7 g fat (8.1 g saturated, 0.4 g monounsaturated), 0 cholesterol, 6.5 g protein, 36.9 g carbohydrates, 7 g fiber, 658.4 mg sodium.
