From: Everyday Vegetarian Cooking
Tags: main, vegetarian, indian
Last Made: July 2, 2020
Scott:
Ana:
Alex:

Ingredients

  • 1/2 cup flour
  • 1 egg
  • 4 oz coconut milk
  • 1/4 oz butter, melted
  • 2 cups coconut cream
  • 1 oz ghee
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp garam masala
  • 1/2 tsp ground cardamom
  • 1 Tbs Madras (yellow, indian) curry paste
  • 1/2 cup vegetable stock
  • 1/2 cup coconut milk
  • 4 cinnamon sticks
  • 5 cardamom pods
  • 14 oz pumpkin, diced
  • 2 small zucchini, halved lenghways and sliced on diagonal
  • 1 potato, diced
  • 1/2 cup frozen peas
  • 2 tsp brown sugar
  • yogurt, to serve

Steps

1) Combine egg, coconut milk, and butter. Whisk into flour until smooth. 2) Cook (8) crepes in frying pan for 30 seconds. Flip and brown. Set aside and keep warm. 3) In a saucepan, boil coconut cream on high for 10 minutes, stirring until it begins to separate. 4) Meanwhile, heat ghee in frying pan and saute onions 2-3 min. Add garlic and spices and saute 1 min. 5) Add curry paste to cream and stir 3-4 minutes. Add stock, coconut milk, cinnamon, and cardamom. Boil 5 minutes. 6) Add onions, pumpkin, zucchini, potato, peas. Simmer 15 minutes until tender and curry is thick. 7) Add sugar. Remove cinnamon and cardamom. Serve with 3 Tbs filling rolled in each crepe. Top with yogurt and remaining curry.

Comments

    scott @ June 28, 2020, 7:29 p.m.
    Add 1/2 cup water to feel batter