Food Recipes

Method

Mix the curry powder with the sliced lotus roots and keep to one side. Heat the oil in a pan and add garlic, onion, curry leaves, chilli, cinnamon and mustard sees. Cook for about five minutes or until the aromas come out. Then add the lotus roots, tomatoes and salt and mix together. Cover and slow cook for about 10 minutes then add the coconut milk. Simmer on a low flame, check the seasoning. When the gravy is absorbed into the vegetable, remove from the heat (make sure no to overcook). If you like, sprinkle with half a teaspoon of roasted curry powder. Serve with rice or bread.