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 πŸ˜‰

But after I prepared this dish, it actually didn’t seem so tough with vegetables either.Β 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! πŸ™‚

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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 Β – 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:Β 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.

Kai Lan with Garlic and Sauces

Recently, few of my friends told me that I don’t have any vegetarian recipes on my blog. And it’s true πŸ™‚ I haven’t posted any vegetarian recipes yet on my blog. I did suggest vegetarian alternatives for few of the recipes I’ve posted… not sure if that’s counted as vegetarian πŸ˜‰

My first choice of vegetable was Kai Lan (Chinese broccoli) since it is easy to cook. It is widely used in Chinese and other South East Asian cuisines. I mixed some cauliflower with it and cooked it the usual way with garlic and sauces. Addition of cauliflower gave a nice combination of green and white color to the dish making it colorful and attractive.

I had fun cooking this one… hope you enjoy it too πŸ™‚

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Preparation Time: 25 to 30 minutes

Cooking Time: 10 to 15 minutes

Ingredients:

Cooking Oil – 2 tablespoons

Kai Lan – 300 g, the leaves separated from the stems

Cauliflower – 320 g, cut into small pieces

Ginger – 1.5 teaspoon, grated

Garlic – 3 to 4 cloves, chopped finely

Cornstarch/Cornflour – 2 to 3 teaspoons mixed with 3 tablespoons of water

Salt – to taste (as required)

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For the sauce mixture:

Dark Soy Sauce – 1 tablespoon

Oyster Sauce (optional) – 1 tablespoon

Rice wine – 2 teaspoons

Sesame oil – 1 teaspoon

Cornstarch/Cornflour – 1 teaspoon

Sugar – 1 teaspoon

Water – 3 tablespoons

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Mix all the ingredients of the sauce mixture together in a bowl and keep aside.

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Step 1: Heat one tablespoon of oil in a pan. Add ginger and garlic and fry for around 30 seconds.

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Step 2: Add the cauliflower and Kai Lan stems and add rest of the oil. Cook for around 2 to 3 minutes.

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Step 3: Add the Kai Lan followed by the sauce mixture. Add the cornstarch/cornflour mixture and cook until the Kai Lan and the cauliflowers are soft but not mushy. Add salt as required.

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Step 4: Serve hot with rice or noodles.

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A few tips:

  • You can add vegetables like carrots and corn to the Kai Lan instead of cauliflower.
  • You can also add a teaspoon of chili sauce to the sauce mixture if you want to give it a spicy touch.