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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Potato (or sweet potato, taro, turnip) and Carrots with Coriander-Fenugreek (p. 565) Recipe

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This recipe for Potato (or sweet potato, taro, turnip) and Carrots with Coriander-Fenugreek (p. 565) is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 potatoes (or sweet potatoes)
1 tsp mustard seeds
1 tbsp split black lentils
3 medium size carrots (cut into short strips)
2 tsp salt
1/4 tsp turmeric
12 curry leaves
1 tbsp coriander seeds
1 tsp fenugreek seeds
3 dried red chilies
1 cup shredded coconut
Directions:
Directions:
1. Pop the mustard seeds. Immediately dump in the potatoes*, carrots, 1 cup of water, the salt, turmeric, and curry leaves. Bring the water to a boil and then reduce to medium-low heat. Simmer 15 minutes. *Potatoes can be cooked in the microwave. In a skillet heat coriander seeds, fenugreek seeds, and chilis. Roast the spices. Transfer the spice mixture, oil and all, to the blender jar. Add 1/2 cup of water and the coconut. Puree, scraping the inside of the jar to create a gritty, reddish-brown speckled coconut paste. Add to vegetables.
Personal Notes:
Personal Notes:
600 Curries

 

 

 

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