Coconut Flavored Vegetarian Casserole Recipe


Difficulty LevelBit DifficultHealth IndexAverage
Main Ingredient


 Oil30 Milliliter (2 Tablespoon)
 Garlic1 Clove (5 gm), chopped
 Ginger slice2 , shredded
 Carrot250 Milliliter (1 Cup)
 Fresh mushroom250 Milliliter (1 Cup, Medium Size)
 Diced zucchini125 Milliliter (1/2 Cup)
 Cauliflower flowerets250 Milliliter (1 Cup)
 Sliced bamboo shoots125 Milliliter (1/2 Cup)
 Sliced water chestnuts125 Milliliter (1/2 Cup)
 Coconut milk125 Milliliter (1/2 Cup)
 Evaporated milk160 Milliliter (2/3 Cup)
 Wine2 Teaspoon
 Soup stock60 Milliliter (1/4 Cup)
 Sugar3⁄4 Teaspoon
 Turmeric15 Milliliter (1 Tablespoon)
 Salt1⁄2 Teaspoon
 White pepper1 Pinch
 Cornstarch solution30 Milliliter (2 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 1350 Calories from Fat 657

% Daily Value*

Total Fat 76 g117.1%

Saturated Fat 38.6 g193.2%

Trans Fat 0 g

Cholesterol 48.2 mg

Sodium 1561.1 mg65%

Total Carbohydrates 140 g46.7%

Dietary Fiber 29.2 g116.8%

Sugars 49.8 g

Protein 39 g78%

Vitamin A 848.4% Vitamin C 299.4%

Calcium 70.3% Iron 84.4%

*Based on a 2000 Calorie diet


1. Heat oil in wok over high heat; add garlic and ginger and stir for 15 seconds. Add carrot. Cover and cook for 1 minute. Add remaining vegetables and continue stirring for another 1 1/2 minutes. Transfer vegetables to a casserole dish.
2. In a separate saucepan combine all coconut sauce ingredients except cornstarch, and bring mixture to a boil. Thicken with the cornstarch solution and pour over vegetables.
3. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes.