2 cups of small red potatoes cut in half
1 cup of fresh green peas
1/2 cup of chickpeas
4 cups of boiling water
1 tablespoons olive oil
1 tablesppon tamari
4 fresh ginger slices
3-5 tablespoons of "Pataks" korma curry paste
1/4 cup of shredded mango
1/2 cup of cottage cheese
1/4 cup of raw crushed cashews
2 teaspoons butter
Squeeze of 1/4 fresh lemon to taste
Cook potatoes, peas, and chickpeas in boiling water for about 15-20 minutes or until soft with olive oil, tamari, and ginger. Drain and mix in a bowl with curry paste. Place water aside as it will be used later on.
Place 1 -2 teaspoons of chickpeas, potato, and pea filling in wonton. Add in a pinch of cottage cheese to wonton. Wet edges with water and seal wontons from the centre out to resemble a ravioli shape sealing the wonton edges tight.
Reheat previous boiling water and carefully place wontons in the pot (in a basked is ideal) for about 2-3 minutes. Remove and place in a bowl adding butter and lemon. Top with small amount of cottage cheese, shredded mango and crushed cashews.
Photographer: My Yen Trung
Food Stylist: Heather Shaw
Prop Stylist: Natalie Adamov
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