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Coconut Spiced Vegetables Recipe
|Vegetables||6 Cup (96 tbs), cut into strips (Use Fairly Firm Vegetables Such As Celery, Carrots, Beans, Chinese Cabbage Or Beet Stalks, Snow Peas Sugarsnap, Chinese Marrow Or Cucumber)|
|Grated coconut||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cumin seed||1 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Thick coconut cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 852 Calories from Fat 170
% Daily Value*
Total Fat 20 g30.7%
Saturated Fat 12.9 g64.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 866.3 mg36.1%
Total Carbohydrates 146 g48.7%
Dietary Fiber 41.2 g164.8%
Sugars 2.8 g
Protein 33 g66.1%
Vitamin A 927.2% Vitamin C 163.6%
Calcium 29.2% Iron 73.4%
*Based on a 2000 Calorie diet
Cook each kind of vegetable separately till just tender, remove from the saucepan using the same water to cook the other vegetables.
Extra water may have to be added as the cooking proceeds.
(About three or four different kinds of vegetables are sufficient to give a good flavour to this dish).
Put one cup of vegetable water, the coconut, cumin, garlic and chilli in a blender and reduce to a fine sauce.
Put this into the saucepan with the vegetable water, coconut cream, and curry leaves and simmer for 5 minutes.
Add vegetables, salt to taste and simmer another 5 minutes.