Indian Coriander Vegetables by Chef Cynthia Louise

Ingredients

• 1/2 cup shredded coconut
• 2 cups coriander leaves
• 1 small shallot
• 1/4 cup lemon juice
• 1 tbsp maple syrup
• 1/4 tsp cayenne pepper
• 1/2 tsp curry powder
• Pinch of cumin powder
• Salt
• pepper
• 1 fresh, raw, corn on the cob
• 1 cup sweet potato, grated or finely diced
• 2 tbsp lemon juice
• 1 zucchini, cut into rounds
• 1 cup cherry tomatoes
• 6 shallots, finely diced
• 2 cups fresh mint, finely minced
• 2 tbsp olive oil
• 1 tbsp garlic, minced