Coconut Spiced Vegetables
|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)|
Put about 2 cups of water in a saucepan with salt and bring to the boil.
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.