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Veggie Curry Tamales
INGREDIENTS
18 cups Basic Fresh Masa prepared with vegetable stock
1/4 cup olive oil
2 large onions, diced
1 clove garlic, minced
2 russet potatoes, peeled and diced
3 carrots cut into 1/4 inch slices
1 to 1/2 cups green beans stemmed and cut in to 1/4 inch pieces
2 (14 ounce) cans coconut milk
1/4 cup tomato sauce, fresh or canned
1 1/2 teaspoon salt
1 teaspoon pepper
2 to 3 tablespoon curry powder
1 tablespoon chile powder
36 dried corn husks, soaked, washed and drained
DIRECTIONS
- Prepare the masa.
- In large skillet or pot over medium heat, heat olive oil.
Add onions, garlic, potato, carrots, beans and saute for 5 minutes stirring occasionally until onions are translucent.
- Add the coconut milk, tomato sauce, salt and pepper and simmer for 10 to 15 minutes, until the sauce has reduced slightly.
- Add curry powder and chile powder and simmer for another 15 to 20 minutes until the vegetables are tender. Remove from heat and set aside
- To assemble tamales, spread 1/3 to 1/2 cup of masa on the smooth side of a corn husk. Place 2 or more heaping tablespoons of the vegetable mixture in the centre of the masa.
- Fold the tamale using the fold-over method, then wrap in parchment paper to keep the sauce from dripping out while cooking. Repeat with remaining tamales.
- Steam the tamales for 50-55 minutes
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