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Ingredientes
- 2 Tbsp. Oil
- 2 tsp Grnd cumin
- 2 tsp Grnd coriander
- 2 x Cloves garlic, crushed
- 2 x Cm, (1 inch) piece fresh root ginger, grated
- 2 x 250 g packs patty pan, halved
- 1 bn Salad onions, diagonally sliced
- 75 gm Creamed coconut dissolved in, (3oz)
- 150 ml Warm water, ( 1/4 pint)
- 4 Tbsp. Freshly minced coriander
- Â Â Salt and freshly grnd black pepper
Direcciones
- Heat the oil in a large frying pan or possibly wok, add in the cumin, coriander, garlic and ginger and cook for 1 minute, stirring occasionally.
- Add in the patty pan and onions and cook for 5-6 min, stirring occasionally.
- Add in the dissolved creamed coconut, most of the coriander and seasoning to taste. Simmer gently for a further 5-6 min, stirring occasionally and serve garnished with the remaining minced coriander.
- NOTES : A mildly spiced vegetable dish with a creamy coconut and ginger sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 98 | 83% |
| Total Fat 11.35g | 14% |
| Saturated Fat 3.48g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 133mg | 4% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.64g | 0% |
| Protein 1.32g | 2% |
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