Vegetables In Coconut Milks

Ingredients :

185g (6 oz) green beans

250g (1/2 lb) Chinese cabbage or white cabbage

1.5 large onions

2 medium tomatoes

2 fresh red chilies

2 tbsp vegetable oil

2 cloves garlic, crushed

1/3 tsp turmeric powder

1/2 tsp chili powder (optional)

salt

1.25 cups thin coconut milk

1 tbsp tamarind water, made with 1.5 tsp tamarind

Method :

Cut beans into 5cm (2 inch) lengths. Chop Chinese cabbage and wash, shake out excess water. Chop onions roughly, peel and chop tomatoes and slice chilies.

Heat oil in a frying pan and add garlic and chopped onion. Fry for 2 minutes, then put in beans, turmeric, chili powder (if used), sliced chilies and salt. Pour in 1.2 cup coconut milk and stir well. Cook on moderate heat for 5 minutes, then add cabbage and cook for a further 4 minutes.

Pour on remaining coconut milk, bring almost to the boil and turn heat down low. Add tomato and tamarind water and simmer for 1-2 minutes. Stir continually to prevent coconut sauce curdling. Add salt to taste.

Serves 3-4

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