I bought a recipe book called the Big Vegan. I have had it for awhile. But today I decided to finally try a recipe. This one is a winner! I love curry and while this isn’t exactly curry it is similar. The recipe describes the dish as Malaysian. The citrus creates a fabulous flavor to the dish. This will join my rotation of favorite recipes! Give it a try.
In a food processor, combine the chile, shallot, ginger, garlic, lemon and lime and zest. Add the paste to a large frying pan.
Add the paste to the frying pan and add the tumeric and ground cloves. Add the potatoes and stir to combine everything. Cover the pan and simmer the potatoes until almost tender. You will need to add water to keep the mixture from sticking to the pan.
Add the carrot and green beans and season with salt and pepper. Cook to your desired tenderness.
Serve the dish with a squeeze of lime and garnish with some sesame seeds.
The credit for this recipe goes to The Fat Burning Man – Abel James. If you visit the website and subscribe you can download a 30 day meal plan for the wild diet. This is one of the recipes in the booklet. However I have modified the original recipe. I made the burger and placed it on a bed of mixed greens with tomatoes. I skipped the sweet potato bun.
The recipe makes extra which is meant to be used later in a recipe called Burger Burrito with Avocado & Cilantro.
Slice the shallot into thin slices, add olive oil to a pan and sauté the onion until they are golden.
Add the remaining ingredients to a bowl and mix together. Form into 4 burgers.
Use a heavy skillet to cook the burgers. Place the skillet on the stove and and heat the pan. Add the burgers and cook 4-5 minutes on each side to your preferred amount of donness.
To assemble the burger dress 1-2 cups of greens with 1 tsp of oil and vinegar, salt and pepper. Slice the tomatoes and pickle and place on a plate. Add the burger, add some spicy brown mustard and top with the sauted onions,