Curried Vegetables 2
Ingredients
4 C. water
1/2 C. dry white wine
1 tsp. peppercorns, tied in cheesecloth
2 pound pumpkin, peeled, seeded and cubed
1/2 each red bell pepper
colombo seasoning
1/4 tsp. cayenne
2 tsp. coriander
2 tsp. mustard
4 each garlic cloves, pressed
1/4 tsp. turmeric
1/2 tsp. water
Rest of ingredients
1/4 C. peanut oil
3 small onions, chopped
1 tsp. white flour
1/2 C. coconut milk
2 Tbsp. lime juice
2 Tbsp. dark rum
1 each scallion, chopped
salt and pepper
Cooking Instructions
Combine water, wine, peppercorns in a pot and bring to a boil. Reduce the heat to a simmer, add the pumpkin and bell peppers and cook until very soft. Strain the pumpkin and peppers, reserving 1 C. of the cooking liquid. Remove the peppercorns. Vigorously blend the colombo spices to a paste. Heat the oil in a large skillet on medium heat. Add the onions and sauté for a few minutes. Stir in the colombo seasoning paste and the flour. Add the reserved cooking liquid and stir until the sauce thickens. Add the coconut milk, lime juice, rum and scallion. Stir in the pumpkin mixture and cook for 5 minutes more. Season to taste. Either use the vegetables to fill 4 rotis or serve as an entree over cooked rice.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)