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Bright Vegetables In Coconut Gravy

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  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
  Oil 1 Teaspoon
  Salt To Taste

Dilute the coconut milk powder in an equal quantity of water.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

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

Bright Vegetables In Coconut Gravy Recipe