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Home| Madras Curry Vegetable Braise
Madras Curry Vegetable Braise
Madras Curry Vegetable Braise
Madras Curry Vegetable Braise
Serves 4

3 tablespoons Madras Curry Tea Rub
2 large slices of ginger
5 large cloves smashed garlic
2 sweet potatoes, washed, cut 1/2 inch dice
1 yellow onion, cut 1 inch dice
1 large zucchini, cut in half lengthwise, then cut into 1-inch pieces
2 tomatoes, quartered
1 pound button mushrooms, cut in half
3 cups vegetable stock
1 lime, washed and cut in half
1 cup plain yogurt
2 tablespoons mint
2 tablespoons cilantro
Grapeseed oil to cook
Salt and pepper to taste
Steamed brown rice, to serve

Heat a 2 quart pot coated with oil over high heat. Add the ginger, garlic, onion and Madras Curry Tea Rub and sauté for 2 minutes. Add the potatoes, zucchini, tomato, mushrooms, vegetable stock and lime and season to taste with salt and pepper. Bring to a boil and then simmer for 35-40 minutes until vegetables are fully cooked.

In a small bowl, combine the yogurt, mint and cilantro and season to taste with salt and pepper.

Plating
Divide the rice evenly among 4 soup bowls, top with the vegetable mixture and garnish with the yogurt sauce.
Copyright 2013 Ming Tsai