Vegetables In Spiced Coconut Milk Recipes

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE

Steps:

• In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

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.

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.

TOFU IN SPICED COCONUT SAUCE (VEGAN)

Steps:

• After preparing and cubing the tofu for cooking, sprinkle with seasoning and lemon juice and marinate for an hour (optional) and then cook in a pot with oil until lightly brown.
• Add onions and garlic, cook for 5 minutes.
• Transfer the tofu, onions, and garlic to a bowl, leaving some oil behind. Add tomato puree to the pan and cook over low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
• Blend the corn (reserving 1 tbsp for later) with the coconut milk in a blender or food processor. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Also add the water chestnuts now if you'd like. Serve hot, garnished with coriander and over a bed of white rice if you prefer. Enjoy! :).

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.