Recipe: Kema (An East Indian Feast Dish)
For 1 Persons
Category: None
1 Big yellow onion, minced
3 Cloves garlic crushed and
-minced
1/2 ts Fresh grated ginger
3 tb Tomato paste
1 c Stewed tomatoes
3 ts Curry powder
1 ts Salt
1/8 ts Cayenne pepper, or more
1 c Green peas, fresh or frozen
1 c Mushrooms, sliced
Olive oil
1 ts Honey (optional)
1/3 c White wine (optional) plus
1/3 c Water (optional)
this is a variation on a recipe from Vegetarian Times - Curried Vegetables
In a skillet or wok heat water or oil and saute the onion, garlic, and
ginger root for 5 minutes.
If you like to use white wine, at this point I add the water and wine and
let it simmer with the onion mixture for 5 minutes.
Then add the tomato paste, tomatoes, curry, salt, and cayenne, simmer for a
few minutes. I add a bit of honey here to cut the tomatoes acidity...but
honey isn't strictly vegan.
Add peas and mushrooms, bring to a boil, cover and simmer over low heat for
5 minutes.
Serve with rice.
This is a big hit at dinner parties and tends to convince even avowed
meat-eaters.
I would advise that you get British-mix kerrie from the natuurwinkel
because I've noticed that the kerrie from Albert Hijn is not spicy enough.
Posted to EAT-L Digest 01 Mar 97 by Cheryl Gilbert
Mar 2, 1997.
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