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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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