Spiced Vegetables With Coconut Recipes

SPICED CUCUMBERS AND COCONUT MILK

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Add slices peeled lemon cucumber or any other cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper. Add chopped small tomatoes, sliced scallions, sliced red thai chiles (with seeds), and smashed garlic clove. Sauté until vegetables are soft, 2-3 minutes. Add unsweetened coconut milk and honey; simmer until vegetables are cooked through, 2-3 minutes. Stir in fresh cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper. Serve with rice, if desired.

SPICY VEGETABLE STEW WITH COCONUT

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and bouillon, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.
• Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.
• Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.

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.

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.

INDIAN-SPICED NUTS WITH COCONUT

Steps:

• Make the garam masala: Put the cinnamon sticks, cloves, and green and black cardamom seeds in a spice grinder and pulse until finely ground. Store in an airtight container, away from direct sunlight, up to 6 months.
• Make the nuts: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the peanuts, pecans, coconut, vegetable oil, cumin, coriander, 2 teaspoons of the garam masala and 1 teaspoon salt in a bowl and pour onto the prepared baking sheet. Bake 40 minutes, rotating halfway through for even baking. Remove from the oven and allow to cool. (If you want, serve the nuts in little parchment-paper cones!)

SPICED COCONUT RICE

Steps:

• Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
• Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

SPICED VEGETABLES WITH COCONUT

Steps:

• Deseed and finely chop the chilli.
• Slice the carrots, green beans and fennel.
• Heat a wok and add all the ingredients apart from the coconut milk and the coriander. Stir fry for about 5 minutes until the vegetables are tender.
• Stir in the coconut milk and bring to the boil.
• Stir in the coriander and serve.