Curried Vegetables With Coconut Recipe

Name: Curried Vegetables With Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup vegetable oil; 3 garlic cloves, minced; 1 tablespoon fresh ginger, peeled and grated; ½ cup onion, chopped; 1 teaspoon mustard seeds; 2 tablespoons coriander, ground; 1 teaspoon turmeric, ground; ¼ teaspoon cayenne pepper; 1 cup carrot, thinly sliced; 12 lb green beans, cut in one-inch lengths; 1 cup green onion, sliced; 2 green bell peppers, cut in strips; 1 hot green chili pepper, minced; 1 cup unsweetened coconut, flaked; 2 cups water; 1 ½ teaspoons salt; 2 teaspoons sugar; ½ cup pimento pepper, sliced; 2 ⅓ cups yogurt

Servings: persons

¼ cup vegetable oil
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
½ cup onion, chopped
1 teaspoon mustard seeds
2 tablespoons coriander, ground
1 teaspoon turmeric, ground
¼ teaspoon cayenne pepper
1 cup carrot, thinly sliced
12 lb green beans, cut in one-inch lengths
1 cup green onion, sliced
2 green bell peppers, cut in strips
1 hot green chili pepper, minced
1 cup unsweetened coconut, flaked
2 cups water
1 ½ teaspoons salt
2 teaspoons sugar
½ cup pimento pepper, sliced
2 ⅓ cups yogurt

1
Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
2
Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
3
Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
4
Stir well, cover and simmer for about 20 minutes.
5
Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
6
Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
7
Correct the seasonings, if necessary, and serve.

859

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¼ cup vegetable oil, 3 garlic cloves, minced, 1 tablespoon fresh ginger, peeled and grated, ½ cup onion, chopped, and more.

Yes, Curried Vegetables With Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetables With Coconut

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