Here’s Louis Armstrong singing about being stranded on a Coconut Island. Now doesn’t that sound nice?
1 shallot, roughly chopped
1 garlic clove, roughly chopped
1/2 inch piece of ginger, sliced across the stringy axis
2 T butter
1 medium sized turnip, peeled and cut into 1/3 inch dice
1 medium potato, peeled and cut into 1/3 inch dice
1/2 head of cauliflower cut into tiny florets
1/2 t. ground coriander
1/2 t. ground cardamom
a few tablespoons white wine
pinch each nutmeg, allspice and cinnamon
cayenne to taste
2/3 cup coconut milk
1 T brown sugar
1/2 t. salt
juice of one lime
a few T heavy cream (optional)
plenty of pepper
Process the shallot, ginger and garlic to make a rough paste
In a large soup pan over medium heat, melt the butter till it starts to bubble. Add the shallot/garlic/ginger combo. Stir and cook till it starts to brown a bit.
Add the potatoes, stir and cook. Then the turnip, stir and cook, then the cauliflower, stir and cook. When the pan starts to dry out, add the white wine.
Add the spices and then add water or vegetable broth to cover (about 1 1/2 cups)
Bring to a boil. Reduce the heat and simmer until the vegetables are soft but still have a bit of texture. (15-20 minutes)
Add the coconut milk, brown sugar and salt. Cook till it’s warmed through.
Just before serving squeeze in the juice of one lime. If you want it to be extra creamy, add a bit of heavy cream. Grind tons of pepper on top, taste for salt/sweet/tart balance, and serve!
NOTE: To make this vegan, use olive oil instead of butter, and omit the cream.
I like that picture.
Pingback: Weekend Cook and Tell Round Up: Considering Coconut Milk | Tasty Terminus