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Coconut stewed vegetables

Coconut stewed vegetables

    

Tasty and delicious vegetarian vegetables inspired by Indian cuisine. You can eat it with rice, or as a separate meal, especially while keeping a diet.

Cook

No. of servings

4

Ready in

40 min.

Difficulty

medium

 

 

1. 

tomatoes 8.75 oz (250 g)

Pour hot water over the tomatoes, let rest for a while, pour off the water, peel the tomatoes and cut them.

2. 

leek 1.75 oz (50 g)  onion 1.75 oz (50 g)

Clean the leeks and onions. Cut.

3. 

carrots 8.75 oz (250 g)

Clean the carrots, wash them and cut them into french fries shapes.

4. 

potatoes 14 oz (400 g)

Peel the potatoes and cut them like carrots.

5. 

unsalted butter 1.75 oz (50 g)  ground coriander spice  0.25 tsp  Roman caraway spice 1 tsp  spice turmeric 1 tsp  garlic 2 cloves

Peel the garlic and grate it. Melt the butter in a pan, add the spices and let it warm up for a moment. Add garlic, ...

6. 

... onion and leek. Fry for a while.

7. 

water 3.25 tbsp (50 ml)  imalayan salt 1 tsp

Add carrots and potatoes, water and simmer covered for 10 minutes.

8. 

water 3.25 tbsp (50 ml)

Add tomatoes, a little water, mix and simmer for 5 minutes under the cover.

9. 

zucchini 14 oz (400 g)  coconut milk 6.75 tbsp (100 ml)

Wash the zucchini, cut into longer narrow pieces and add to the vegetables. Pour in coconut milk, mix and simmer for 5-8 minutes.

Bon appetit!

Roman caraway spice1tsp1teaspoon
carrots8.75oz250grams
coconut milk6.75tbsp100milliliters
garlic2cloves2cloves
ground coriander spice 0.25tsp¼teaspoon
imalayan salt1tsp1teaspoon
leek1.75oz50grams
onion1.75oz50grams
potatoes14oz400grams
spice turmeric1tsp1teaspoon
tomatoes8.75oz250grams
unsalted butter1.75oz50grams
water6.75tbsp100milliliters
zucchini14oz400grams

 

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