INGREDIENTS
2
Bay leaves
2
Carrots, medium
1
1 1/2-inch piece Ginger, fresh
10 oz
Peas, frozen
2
Russet potatoes, small
1
Yellow onion, medium
1 cup
Coconut milk
2 cups
Basmati rice
1
1-inch piece Cinnamon stick
6 cloves
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1 tsp
Coriander seed
3 tsp
Poppy seeds
1 1/2 tsp
Salt, coarse
1/2 cup
Vegetable oil
1/4 cup
Coconut, unsweetened
2 tsp
Cumin seeds
2 1/3 cups
Water