Mixed Vegetables In Coconut Milk Recipes

MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)

Steps:

• Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
• Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
• Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
• Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

MIXED VEGETABLES IN COCONUT MILK

Steps:

• Peel and cut the potatoes, carrots, pumpkin into 1 inch cubes.
• String the broad beans and cut them into 1 inch pieces.
• Wash the cauliflower and cut florets into medium size.
• Dissolve the tamarind pulp in half cup of lukewarm water.
• Heat a little oil in a heavy bottomed pan and sauté whole red chilies, cumin seeds, coriander seeds, garlic paste, and half cup of thick coconut till the mixture begins to give a nice aroma.
• Turn off heat. Turn mixture into grinder to form a fine paste. Set aside.
• Add turmeric powder, tamarind extract and salt to the milk to the thin coconut milk in a pan.
• Turn on heat, add all the vegetables.
• Boil until ¾ done.
• Now add the ground masala mixture and cook for about 10 minutes on medium heat.
• In another pan heat a little oil; add the remaining red chilies, mustard seeds, and black gram. Also add the curry leaves.
• As the mustard seeds begin to crackle, add the vegetables and continue to cook till vegetables are tender.
• Now add the remaining thick coconut milk, simmer for 2-3 minutes.
• Garnish with coriander leaves and serve hot with steamed rice or tandoori roti.

VEGETABLES IN SPICED COCONUT MILK

Steps:

• Cut the potatoes and carrots into 1/2-inch cubes. 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. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
• 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.
• Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside.
• In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt.

VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
• Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
• Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.