File:Vegan Madras Curry with Eggplant (4713705096).jpg
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Summary
| Description |
Recipe to follow. Here it is: 2 1/2 tablespoons coriander seeds, dry-roasted and ground 1 tablespoon cumin seed, dry roasted and ground 1 teaspoon brown mustard seeds 1/2 teaspoon cracked black peppercorns 1 teaspoon cayenne powder ½ teaspoon red chili flakes 1 teaspoon ground turmeric 2 crushed garlic cloves 2 teaspoons grated fresh ginger 1 teaspoon cinnamon, ground 1 tablespoon cardamom, ground 4 tablespoons white vinegar This will make a paste that you may refrigerate up to 2 weeks. Put all ingredients except vinegar into small bowl and mix together well. Add the vinegar and mix to a smooth paste. ¼ piece of lemongrass 1 cup pureed tomato 3 Japanese Eggplant, cubed 2 scallions, sliced Coconut milk 2-3 tablespoons Curry paste In a pan, sauté the scallion and eggplant with the tomatoes- add curry paste and enough coconut milk to make a nice sauce (1-11/2 cups) Addthe lemongrass and simmer 15-20 minutes. Remove the lemongrass before serving. Adjust the seasoning as you like and serve over rice. Serves 2-4 depending on course size. |
| Date | |
| Source | Madras Curry with Eggplant |
| Author | Vegan Feast Catering |
Licensing
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This image was originally posted to Flickr by Vegan Feast Catering at https://www.flickr.com/photos/25128194@N02/4713705096. It was reviewed on 24 September 2014 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0. |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 05:45, 24 September 2014 | | 2,640 × 1,980 (700 KB) | John Cummings | Transferred from Flickr via Flickr2commons |
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