The Real World of Cooking
The dinner cook forgot to make an important sauce called Madras curry sauce. The lunch menu have to be done within three hours. The menu is; three beans soup, mock crab soup, sweet and sour chicken, lemon white rice, and steam broccoli.
ORIGEN: South of India, city of Madras known as well as Chennai (Hindu Culture) Sitar Indian Cuisines (2013).
Recipe Classification: Vegetarian
- 2 tablespoons olive oil
- 1 onion diced
- 1 green pepper diced
- 1 red pepper diced
- ½ cup celery diced
- 1 cup diced carrots
- 1 tomato diced
- 2 garlic cloves, crushed
- 2 tablespoons of tomato paste
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chili powder (optional)
- 2 teaspoons grated ginger
- 1/2 tablespoons lemon juice
- 1 ¾ cup vegetable broth
- ¾ cup coconut milk
- 1 tbsp. chopped cilantro
- 2 chili peppers (soak in warm water for 30 minutes remove seeds and mince)
- Salt and pepper to taste
Heat 2 tablespoon of oil in a large saucepan over high heat. Add onion, carrots, celery, green pepper, red pepper, tomato. Sautee the vegetables without browning for about one minute, add garlic and tomato paste, cook stirring for one minute. Add dry spices, cook stirring for another minute. Add all liquid ingredients and bring to the boil. Reduce heat to low. Cook, uncovered until ingredients are tender, or until sauce has reduced and thickened slightly. Add chili peppers, and cilantro. This sauce can be blended or serve chunky as well.
Serve with rice, rice noodles, or roasted vegetables.