Coconut-Coated Vegetables

Curry Bible, p. 227

1 pound spinach, Swiss chard, or sorrel

1-2 fresh hot green chilies, deseeded and shredded

2 tablespoons oil

½ teaspoon ground turmeric

1 medium-sized onion, very thinly sliced

½ cup fresh or dessicated coconut

Salt and black pepper

Lemon juice

It's nice to have friends who can chop onions quickly.

Wash, trim, and shred the greens. Place in a covered saucepan and steam for 3 minutes.

Global warming simulator.

In a frying pan sauté the chilies briefly in the oil.

And wash your hands.

Add the turmeric, curry leaves and onion and fry for 3-4 minutes until the onion is lightly browned. 

They don't quite caramelize, but they do get a pleasant flavor.

Add the coconut and the steamed vegetables and toss together until well mixed.

The first time I made this, I cracked the coconut myself. For the record, the shredded kind in the baking section is much, MUCH more convenient. 

The greens get a lot smaller as they get cooked, so don't worry if it looks like they aren't going to fit. 

Season to taste with salt, pepper, and lemon juice before serving.

Serves 4. 

A rare fancy moment - served with Chicken and Vegetable Soup and  Moscato.

My Rating: 3/5 "It's a unique combination of bitter and spicy that makes a nice accent, but I get enough after a few bites."