Crunchy lotus root in a very flavorful and rich spicy coconut milk curry sauce, perfect over basmati rice. This recipe delivers huge flavor from some very simple ingredients.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minIngredients
Directions
Wash and thinly slice the lotus root.
Dice the tomatoes, chile and shallots.
Heat a pan over medium-high heat.
Place the lotus root in the pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes or more until the ingredients thicken into a sauce like consistency.
In a small frying pan heat 25 g ghee (clarified butter) and when sizzling add the shallots and fry until transparent.
Add the onions and butter to the lotus root, add the curry powder and cook for a further 2 minutes.
Serve over basmati rice.
You can substitute butter or canola oil for the ghee if you wish.
Comments
Hello, is that 1 curry leaf or 1 branch? And is your methi ground or seeds? Thank you