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.
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Wendy jimenez
wendy_jimenez24@gmail.comMeh.
Saba K
sk@yahoo.comI'm allergic to coconut milk, so I substituted it with almond milk. It turned out great!
Harley Hill
h32@hotmail.com:o
ELLI davidson
elli.d@hotmail.co.ukThis was a great weeknight meal. It was easy to make and the flavors were delicious. I would definitely make this again.
Keshav Saud
keshav_saud46@yahoo.comSo good!
Pheladi Mothapo
p_m34@hotmail.comI tried this recipe and the vegetables were mushy and the sauce was bland. I won't be making this again.
Ahmad Cherkawi
cherkawi-a@gmail.comYum!
Md Ripon Hasan
hasan100@gmail.comGreat recipe! The vegetables were cooked perfectly and the sauce was delicious. I would recommend adding a little bit of heat with some chili peppers.
Awan Zada
awanzada81@hotmail.frDidn't like it.
Gaylyne Blewett
blewettg@hotmail.comI'm a chef and I think this recipe is spectacular. The measurements are all perfect and the order of the instructions really matters for the final product. I normally tweak recipes a little bit, but I think I'll keep this one exactly as it is.
Afroja Islam
i@yahoo.comThis was incredible!! I just found a new regular recipe for my weekly dinner rotation.
Tahir Bewas
b15@yahoo.comMy oh my. I'd be lying if I said I wasn't nervous to try cooking with coconut milk because it's so outside my realm of experience. I normally just cook with oil, salt, and pepper. Let's just say that cooking this was worth leaving my comfort zone! It