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Title: Breadfruit Curry #2
Categories: Indian
Yield: 6 Servings

1 Le Breadfruit
1/3 c Ghee
1 1/2 tb Coriander powder
1 Onion; sliced thin
1 1/2 ts Turmeric powder
1 Chile; up to 2, minced
1 ts Cayenne
1 cl Garlic; minced
1 Coconut; grated
Fresh ginger (2"); minced
1 ts Cumin seed
2 Curry leaves
Salt; to taste
2 lg Tomatoes; blended
2 1/2 c Water

Peel breadfruit and cut into 1/2" cubes. Steam for 40 minutes.
Meanwhile, soak coconut in the water for 15 minutes, then strain to
extract milk. Heat ghee in medium-sized pot. Add cumin and mustard
seeds and cover. When popping ceases, add onions and chiles. Add
garlic and ginger when onions are soft and golden. Keep stirring to
prevent sticking. Add remaining spices after 2 minutes. After another
2 minutes add blended tomatoes. Wait 5 minutes, then add the coconut
milk, bring to a boil, then reduce to low heat. Blend half the
steamed breadfruit and add to the sauce. Then add unblended
breadfruit. Remove from heat after 10 minutes.

Recipe FROM: <https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>

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