Vegetables in Spicy Coconut Milk

By : Unknown

On : 09:36

In : Cooking

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• 2 tablespoons oil 
• 1 teaspoon fenugreek seeds 
• ½ teaspoon cumin seeds 
• 2 slices ginger 
• 2 red finger-length chillies, halved lengthwise 
• 750 ml (3 cups) thin coconut milk 
• ½ teaspoon turmeric powder 
• ½ teaspoon cumin powder 
• 1½ teaspoons salt 
• 150 g (5 oz) small prawns (optional) 
• 125 ml (½ cup) thick coconut milk 
• 500 g (1 lb) mustard leaves or spinach, washed and sliced 

1 Heat the oil in a wok over medium heat and fry the fenugreek and cumin seeds until aromatic. Add    the ginger and red chillies, stir-fry briefly then add the thin coconut milk, turmeric and cumin              powders, and salt. 

2 Bring to a boil and simmer for about 3 minutes, then add the prawns (if using), and cook for a              further 2 minutes. 

3 Add the thick coconut milk and vegetables. Return to the boil, then remove from the heat and serve    with rice. 

Serves 4 

Preparation time: 10 mins 

Cooking time: 10 mins