Heat the coconut oil in a large pot over medium heat. Feel free to swap in what you have on hand. Tip: If you have these cubes in your freezer and canned coconut milk in your pantry, you can make green curry any night of the week! I love the curry recipe as written on page 149, but it works well with a variety of other vegetables too. Portion into 2- tablespoon or ¼- cup ice cube trays and freeze until ready to use. Process until the ingredients are finely chopped and form a thick paste. Serve with lemon wedges on the side.ĭirections For the curry paste cubes: In a food processor, place the cilantro, scallions, garlic, serranos, coconut oil, ginger, lime juice and zest, cumin, and salt. Assemble wraps in the pita with the tahini yogurt, roasted vegetables, cucumbers, mint, pickled onions, and sprinkles of Aleppo pepper, if desired. Toss to coat, spread evenly on the baking sheets, and roast for 25 to 30 minutes, or until the sweet potatoes are golden brown and the eggplant is tender, rotating the pans halfway through. Season all the vegetables with salt and pepper. Sprinkle 2 teaspoons of the shawarma spice over the eggplant and the remaining 1 teaspoon over the sweet potatoes. Generously drizzle the eggplant with olive oil, and lightly drizzle the sweet potatoes. Roast the vegetables: Place the eggplant on one of the baking sheets and the sweet potatoes on the other. Set aside 1 tablespoon and store the remaining spice for another use. Make the shawarma spice: In a small bowl, whisk together the cumin, smoked paprika, cinnamon, cardamom, and turmeric. Preheat the oven to 450 degrees and line two large baking sheets with parchment paper.
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