Coconut Spiced Vegetables Recipe

Coconut Spiced Vegetables

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  • 1,75 pt (3,5 cup) water (1l or less).
  • Salt to taste.
  • 2,5 lb assorted vegetables - julienned (1 kg).
  • 0,35 oz (1,5 tbs) cumin pips (10 g).
  • 1,5 oz (3 cloves) garlic - peeled.
  • 2 fresh chillies.
  • 5 curry leaves.
  • 6 fl oz (3/4 cup) coconut milk (180 ml).
  • 3,5 oz (3/4 cup) coconut grated (100 g).

How to make Coconut Spiced Vegetables

  1. Pour the water, with a little salt, into a saucepan and bring to a boil.
  2. Cook each vegetables separately until just tender, remove vegetables,but reserve the water.
  3. Pour (13 fl oz)/(1,35 cups) 400 ml of the vegetables water into liquidizer, add cumin, garlic and chilli, puree until fine.
  4. Transfer mixture to a saucepan and add curry leaves, simmer for 5 minutes.
  5. Add the vegetables and heat through.
  6. At the last minute, add coconut milk, season to taste.
  7. Arrange on plates and sprinkle with grated coconut.

Question from the Chef

“What's your favorite hot soup?”

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