Home | Veggie Table - Show #37

Veggie Table - Show #37

Bamboo Shoot Curry with Rice & Pickles

• ¼ cup (50mL) Dried, shredded coconut
• ½ tsp (2mL) Crushed (flakes) red pepper
• 1 tbsp (15mL) Veg/canola oil
• 1 Small onion, sliced
• ¼ tsp (1mL) Turmeric
• 1 tbsp (15mL) Tamarind juice, made from paste/concentrate
• ¼ tsp (1mL) Lightly toasted fenugreek (methi) seeds, crushed
• 1 ½ cups (375mL) Sliced bamboo shoots (used canned; reserve ¼ cup liquid)
• Garnish… Fresh coriander

Grind red pepper and coconut into paste with just enough water, set aside. In a heated heavy bottom pan, add oil and fry onions until golden and soft. Stir in the coconut/red pepper mixture and turmeric. Fry about 30 seconds. Add the drained, sliced bamboo shoots with ¼ cup reserved liquid from the can. Reduce heat, simmer until shoots heat through and sauce begins to thicken. Stir in tamarind juice and methi. Combine well. Remove from heat, set aside for several minutes for flavours to blend. Serve garnished with fresh coriander.