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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a different dish for vegetarians. Very tasty! Ingredients:
2 teaspoons olive oil |
1 teaspoon butter |
3 onions, chopped |
3 cloves garlic, minced |
1 cup grated carrot |
2 teaspoons grated fresh ginger |
2 teaspoons curry powder |
1 teaspoon ground coriander |
1 teaspoon turmeric |
1/2 teaspoon tarragon |
1 teaspoon lemon juice |
2 cups finely chopped macadamia nuts |
2 slices white bread |
1/2 cup vegetable stock |
8 pappadams |
1 cup buttermilk or 1 cup sour cream or 1 cup plain yogurt |
2 eggs, beaten |
1/2 teaspoon seasoning salt |
5 lemon leaves or 5 bay leaves, split |
Directions:
1. Saute onions in butter and oil.
2. Cover and sweat slowly-around 20 minutes on low.
3. Add garlic, carrots, and ginger and cook covered for 10 minutes.
4. Add all the spices and seasonings, turn up to medium and cook for three minutes.
5. Add nuts and stir.
6. Add bread crumbs and stock.
7. Toss well and remove from heat.
8. Dip the poppadams in water to soften and then press into individual ramikins or custard cups.
9. Fill each evenly with filling.
10. Whip together topping ingredients and top each evenly.
11. Place 1 split leaf on each.
12. Bake at 350F until golden and set.
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