Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Keralan Vegetable Stew

11 September 2006
Keralan Vegetable Stew

This creamy white curry looks like a blanquette but has a clean flavour of fresh spices and coconut cream.

INGREDIENTS

(Serves four)

75g carrots cubed
20g green beans
10g potato cubed
50g cauliflower florets
Salt
50ml oil
1tsp garam masala
1tsp black peppercorns
100g onions sliced
5g ginger shredded
Fresh curry leaves
Milk and cream from 1 coconut

METHOD

Boil the vegetables in salted water until tender. Heat the oil and fry the garam masala and peppercorns till fragrant. Add the onion ginger and curry leaves and stew over a low flame till the onions have softened.

Add the coconut milk and simmer for 15 minutes. Stir in the coconut cream and add the vegetables.

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