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Coconut Flavored Vegetarian Casserole

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Ingredients
  Oil 30 Milliliter (2 Tablespoon)
  Garlic 1 Clove (5 gm), chopped
  Ginger slice 2 , shredded
  Carrot 250 Milliliter (1 Cup)
  Fresh mushroom 250 Milliliter (1 Cup, Medium Size)
  Diced zucchini 125 Milliliter (1/2 Cup)
  Cauliflower flowerets 250 Milliliter (1 Cup)
  Sliced bamboo shoots 125 Milliliter (1/2 Cup)
  Sliced water chestnuts 125 Milliliter (1/2 Cup)
  Coconut milk 125 Milliliter (1/2 Cup)
  Evaporated milk 160 Milliliter (2/3 Cup)
  Wine 2 Teaspoon
  Soup stock 60 Milliliter (1/4 Cup)
  Sugar 3⁄4 Teaspoon
  Turmeric 15 Milliliter (1 Tablespoon)
  Salt 1⁄2 Teaspoon
  White pepper 1 Pinch
  Cornstarch solution 30 Milliliter (2 Tablespoon)
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Coconut

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Average: 4 (13 votes)

Nutrition Rank

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 mg16.1%

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

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Coconut Flavored Vegetarian Casserole Recipe