Page 16 - Veggiefood Presentation

Persimmon curry

Ingredients Method

2 tablespoon olive oil. Cook the rice according to instruction on back
1 Onion thinly sliced of pack.
3 Persimmon (seeds removed and Add the oil and ginger to a saucepan and cook
chopped) until soft Add the onion and garlic cook for a
6 Cardamom pods. (Crush and use the few minutes then add the spices to the
small black seeds). saucepan cook for a few more minutes then
1 teaspoon fresh ginger peel and put in the raisins and Persimmon and mix
together.
chopped
1-2 tablespoons raisins or Sultanas Add the stock cube and mix together add some
2 garlic cloves peel and chopped water then simmer for 5 minutes put in the
1/4 teaspoon ground cinnamon. peas and mix well.
1/4 teaspoon ground cumin. Lower the heat.
1/4 teaspoon mild chili powder. Add the cornflour to the milk and mix together
2 teaspoons turmeric. add the milk mix to the curry until it thickens
1/2 teaspoon curry powder then add the coriander and parsley season to
1 teaspoon parsley taste.
1 teaspoon ground coriander Serve on top of the rice.
1 vegetable stock cube
100ml milk and 1 ½ teaspoons
cornflour.
Salt and pepper.
Brown Rice.