1. STEP ONE: In a large pot over medium heat sauté onions in melted butter until soft and translucent but not caramelized. 2. STEP TWO: Add seasonings to onions; continue to sauté for 2 to 3 minutes till they are well incorporated. 3. STEP THREE: Stir in Vegetable stock, then add vegetables and simmer for 10 to 15 minutes. 4. STEP FOUR: Stir in coconut milk and cook for a further 5 minutes. Remove from heat and let cool several minutes. Remove whole dried chili. Using a hand blender blend well, while a allowing some variance in texture to remain. 5. STEP FIVE: Stir in lemon juice, parsley, and cilantro, and let stand for 1 hour or so to allow the flavors to mature. 6. STEP SIX: Reheat gently and then serve. Preferably with warm Nan or pita. ---------------------------------------------------------------------------
Nutrition
Ingredients
