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    You are in: Home / Recipes / Vegetables in Spiced Coconut Milk Recipe
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    Vegetables in Spiced Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    AZPARZYCH's Note:

    Recipe courtesy of Maya Kaimal, from Savoring the Spice Coast of India. Found on Food Network, posting for ZWT.

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    Ingredients:

    Servings:

    Units: US | Metric

    Ground Masala

    Directions:

    1. 1
      Cut the potatoes and carrots into 1/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
    2. 2
      Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes.
    3. 3
      Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside.
    4. 4
      In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt.

    Ratings & Reviews:

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    Nutritional Facts for Vegetables in Spiced Coconut Milk

    Serving Size: 1 (228 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 325.0
     
    Calories from Fat 119
    36%
    Total Fat 13.2 g
    20%
    Saturated Fat 8.3 g
    41%
    Cholesterol 0.0 mg
    0%
    Sodium 630.2 mg
    26%
    Total Carbohydrate 50.1 g
    16%
    Dietary Fiber 4.8 g
    19%
    Sugars 30.7 g
    123%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    curry leaves

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