malaysian tropical curry with lemongrass and shallots

This recipe is adapted from the July 2009 issue of Vegetarian Times. I added some browned tempeh at the beginning of the stir frying.

1 tbs veg oil
4 shallots
3 stalks of lemongrass
1 tbsp lightly crushed cumin seeds
2 cups jicama
1 red pepper
1 diced fresh pineapple
3 tbsp soy sauce
1 tbsp lime juice
1 tbs agave or honey
1 tsp chile garlic sauce such as Huy Fong
1/3 cup chopped cilantro

Saute cumin, lemongrass, and shallots for two minutes. Add jicama and red pepper and stir fry for three minutes. Stir on pineapple, soy, lime, agave, and chili sauce and cook for one minute. Garnish with cilantro.

This was really delicious, and the kids hated it. It was a little spicy, and the cumin was a strong flavor. Maybe a half a tablespoon would be better. I had to make John a flat egg. On the other hand, I had sauted some tiny little okra with just salt and pepper and John said, "I love these burned beans."