This dish has an East Indian flavor and is made with fresh coconut and raw peanuts. It is nicely spicy, though you can reduce the cayenne if you like.
- 2 tablespoons canola oil
- 1 onion, peeled and chopped
- 1/2 coconut, grated flesh. Reserve coconut liquid (see tip below)
- 1/2 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 12 oz Terkettes, reserving broth (or use seitan)
- 1/2 c raw peanuts or cashews
- 1-2 limes, sliced
- cooked basmati rice
- In a large frying pan, heat oil over medium heat.
- Add onion and fry till softened.
- Grate coconut on a box grater or use a food processor.
- Add coconut and at least 1/2 c coconut juice (or use part Terkettes broth or vegetable broth); saute for a few minutes.
- Mix in turmeric, cayenne pepper and salt.
- Add Terkettes and peanuts; stir.
- Reduce heat to low and cook for 15 minutes, stirring often.
- Serve hot on a bed of basmati rice with plenty of sliced limes for extra zest.
To crack open a fresh coconut, place it on a tea towel or newspaper on the floor. Then hit it firmly with a hammer across the middle. As soon as it starts to crack, put it over a bowl so you can drain the liquid Break the coconut into smaller pieces to make the flesh easier to remove. Carefully use a butter knife to remove the coconut by sliding it between the white flesh and the shell.