- Recipes Home
- Interest Groups
Bright Vegetables In Coconut Gravy Recipe
|Chopped carrots||1 Cup (16 tbs)|
|Chopped french beans||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Corn||1 Cup (16 tbs) (Fresh Or Frozen)|
|Onion||1 Medium, sliced|
|Coconut milk powder/Coconut cream 3 1/2 cups||5 Tablespoon|
|Green chilies||2 , deseeded and chopped|
|Black peppercorns||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
Serving size: Complete recipe
Calories 969 Calories from Fat 266
% Daily Value*
Total Fat 30 g46.4%
Saturated Fat 11.7 g58.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 610.7 mg25.4%
Total Carbohydrates 155 g51.8%
Dietary Fiber 26.5 g105.9%
Sugars 29.6 g
Protein 28 g56.5%
Vitamin A 460.7% Vitamin C 216.1%
Calcium 18.4% Iron 53%
*Based on a 2000 Calorie diet
Heat the oil in a flat bottomed pan.
Place the cumin in it, when it starts moving around add the chilies, curry leaves and peppercorn.
Stir Fry for a minute.
Add all the vegetables, and immediately add half the quantity of coconut milk.
Cover the pan and cook for 5 minutes or till the vegetables are partially cooked.
If then add the salt and the balance coconut milk and cook for a couple minutes more.
While the vegetables should be cooked, they should also retain their bright, colour and remain crisp.
Transfer to a glass serving bowl so as to show off this multi coloured vegetable stew.
The mix is so colourful that it does not need a garnish.
Serve hot with rotis or rice.