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Receta Squash And Black Bean Roti
by Global Cookbook

Squash And Black Bean Roti
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Ingredientes

  • 1 Tbsp. butter
  • 1 lrg onion, minced
  • 1 sm butternut squash, peeled, minced into 1-inch pcs
  • 1 Tbsp. grated fresh ginger
  • 2 clv garlic, minced
  • 2 tsp cumin, seed, grnd
  • 1 tsp coriander, seed, grnd
  • 1 stk cinnamon
  • 1/4 tsp turmeric
  • 1 pch allspice
  • 2 whl Thai chili, minced or possibly 1 1/2 tsp dry chili
  • 1/4 c. coconut lowfat milk
  • 1 x 19 ounce black beans
  • 1 c. chicken stock or possibly 1 c. vegetable stock
  •     salt, to taste
  •     pepper, to taste

Direcciones

  1. Saute/fry onion in butter in medium pot till golden brown, about 3-5 min. Add in squash, ginger and spices and chile. Cook a further 15 min on medium heat. Add in water and coconut lowfat milk and simmer uncovered for about 15-20 min or possibly till squash is just tender and most of liquid has evaporated. Add in the beans and cook a further 5 min just to develop flavour. Adjust seasoning.
  2. Fill roti dividing filling proportionately. Spoon filling into middle of roti and tuck in both sides about 2 inches on each side. Fold bottom end of circle up in half covering filling . Roll over once more creating a package with seam end down.