Mixed Vegetables in Coconut Sauce Recipe
Tender vegetables simmered in creamy coconut sauce with curry leaves and warm spices. Ready in 30 minutes. Serve with naan or roti for a comforting meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Pan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Colander
- Whisk
- Mixing bowl
- Stove
- Serving platter
- Spoon
- Wooden spoon
Ingredients
- 225 gms Potatoes (cut into 2 inch cubes)
- 115 gms Green Beans
- 150 gms Carrots (scraped and cut into 2 inch cubes)
- 2 1/4 cups Hot Water
- 1 Eggplant (quartered lengthwise)
- 75 gms Coconut Milk Powder
- 1 tsp Salt
- 2 tbsp Vegetable Oil
- 8 to 10 Curry Leaves
- 1 or 2 Dried Red Chillies (chopped into small pieces)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 Ground Turmeric
- Naan/Roti to serve
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