Spicy patty pan with coconut and ginger

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 Cloves garlic; crushed
2 Cm; (1 inch) piece fresh
; root ginger, grated
2 250 g packs patty pan; halved
1 bunch Salad onions; diagonally sliced
75 grams Creamed coconut dissolved in; (3oz)
150 millilitres Hot water; ( 1/4 pint)
4 tablespoons Freshly chopped coriander
Salt and freshly ground black pepper

Directions

Heat the oil in a large frying pan or wok, add the cumin, coriander, garlic and ginger and cook for 1 minute, stirring occasionally.

Add the patty pan and onions and cook for 5-6 minutes, stirring occasionally.

Add the dissolved creamed coconut, most of the coriander and seasoning to taste. Simmer gently for a further 5-6 minutes, stirring occasionally and serve garnished with the remaining chopped coriander.

Converted by MC_Buster.

NOTES : A mildly spiced vegetable dish with a creamy coconut and ginger sauce.

Converted by MM_Buster v2.0l.

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