Vegetables in a Creamy Coconut Sauce

Cooking vegetables is always something which gets me thinking…. what should I cook it with? With meat it has always been very easy to think and implement. I have always been running away from cooking and eating vegetables, as I always prefer meat 😉

But after I prepared this dish, it actually didn’t seem so tough with vegetables either. I decided to use coconut cream and I was right! It was so easy to cook and it gave the perfect taste! The dish reflects the taste of the coastal Indian cuisine, as coconut cream is widely used for most of the dishes there.

If you’re looking for some quick Indian yummy vegetarian recipe, I would definitely say… Go for it! 🙂

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Preparation Time: 30 minutes

Cooking Time: 25 minutes

Ingredients:

Cooking Oil – 3 tablespoons

Potato – 4 medium, boiled, skinned and cut into small cubes

Cauliflower – 300 g, cut into small pieces

Spring Onion – 11 sticks, chopped into 1 cm long pieces

Tomato – 1 large, cut into quarters

Onion – 1 large, sliced

Ginger – Grated, 2 teaspoons

Green Chili – 3, chopped

Coconut Cream – 200 ml

Cumin – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder  – 1 to 2 teaspoons

Chili powder – 1 teaspoon

Five spice powder (Garam Masala) – 1 teaspoon

Salt – to taste

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Step 1: Heat oil in a wok or U shaped pan. Add cumin powder.

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Step 2: Add the onion and turmeric powder and fry for around 3 to 4 minutes.

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Step 3: Add the cauliflower and green chili and cook for 5 to 10 minutes or until the cauliflower is half cooked.

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Step 4: Add the spring onions and cook for another 2 to 3 minutes. Add the boiled potatoes and tomatoes. Stir for 2 minutes.

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Step 5: Add the coconut cream. Cook for 5 minutes or so until it has mixed well with all the vegetables. Add salt for taste.

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Step 6: Add the five spice and give it a stir. Serve hot with rice or bread.

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A few tips:

  • Feel free to add vegetables of your choice to this dish.
  • You can add a little tamarind sauce to give a tangy taste to the dish.
  • I used the light coconut cream for this dish. You can use the same as a healthier choice.

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