Steamed Vegetables with Curry Sauce

Instructions

1 Make the coconut milk for the curry sauce: break up the block of creamed coconut
into fairly small pieces and place in a large bowl; add 14 fl oz (400 ml)
boiling water and leave to stand for 30 minutes.
2 Meanwhile, prepare all the vegetables, cut into fairly small pieces and arrange
in the steamer. Strain through a clean linen napkin or two layers of muslin
cloth, twisting the ends of the cloth round tightly to squeeze out all the
moisture. Discard the solid material left inside the cloth and heat the coconut
milk.
3 Chop the onion finely; do likewise with the chilli pepper, discarding the seeds.
Cook the onion in the ghee over a low heat in a wide, heavy-bottomed saucepan
for 10 minutes while stirring with a wooden spoon. Add the chilli pepper and the
ginger and continue frying gently for a further 5 minutes.
4 Stir in the flour and cook for a few seconds; mix the curry powder with the
vinegar and stir into the onion mixture. Start steaming the vegetables at this
point; they will take approx. 12 - 15 minutes. Remove the curry mixture from the
heat and pour in the scalding hot coconut milk all at once while beating
continuously with a balloon whisk to prevent lumps forming. Return to a low
heat, beat in the stock and keep beating as the mixture simmers until it
acquires a velvety consistency.
5 Use a hand-held electric beater to beat the hot sauce until it is smooth. Season
with salt and pepper and add a little lime juice or lemon juice to taste. Just
before serving add the chopped coriander.
6 Transfer the steamed vegetables to heated plates, cover with the curry sauce and
garnish each serving with a sprig of coriander.

Steamed Vegetables with Curry Sauce

Course:

🧂 Ingredients

Instructions

Steamed Vegetables with Curry Sauce

Course:

🧂 Ingredients

Instructions

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