Vegetables In Spiced Coconut Milk
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
Onion (sliced)4 tsps
Coriander1 tsp
Cumin1 tsp
Cayenne1 tsp
Black Pepper1 tsp
Turmeric1.5 tsps
Salt1 cup
Cauliflower Florets1 cup
Coconut Milk1 cup
Pea (frozen)2 tbsps
Vegetable Oil1 tsp
Mustard Seed1.5 tbsps
Shallot (finely chopped)Directions:
1
Cut the potatoes and carrots into 1/2-inch cubes
2
In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil
3
Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes
4
Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes
5
Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat
6
Set aside
7
In a small frying pan, heat the oil over medium high heat
8
Add the mustard seeds and cover
9
When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown
10
Pour the mixture over the vegetables and stir to combine
11
Taste for salt