Ingredients 225 grams lotus root 2 whole tomatoes 1 whole green chili peppers fresh 25 grams shallots 1 curry leaves 1/2 teaspoon fenugreek 1/2 teaspoon salt 250 ml coconut milk thick 1/4 teaspoon turmeric 1/2 teaspoon chili powder 25 grams ghee (clarified butter) 1 teaspoon roasted curry powder
Directions Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and cook for about 10 minutes or until the pieces are cooked. In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Transfer the cooked curry to the frying pan and then add roasted curry powder, cook for about 1 minute.