Spicy vegetables with coconut recipe

Name: Spicy vegetables with coconut recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp sunflower oil; 1 white onion, peeled and cut into wedges; 3 garlic cloves, peeled and chopped; 2 red serrano chillies, seeded and chopped; 1 small piece ginger, peeled and grated; 1 tsp ground coriander; 1 tsp turmeric; 1 sweet potato, peeled and diced; 1 small head cauliflower, divided into florets; 2 carrots, peeled and sliced; 1 red pepper, seeded and chopped; 4 tomatoes, peeled if preferred, seeded and chopped; 2 tbsp ground blanched almonds; 150 ml (5.3fl oz) vegetable stock; 240 ml (8.4fl oz) coconut milk; 1 stack wheat wraps

Servings: persons

2 tbsp sunflower oil
1 white onion, peeled and cut into wedges
3 garlic cloves, peeled and chopped
2 red serrano chillies, seeded and chopped
1 small piece ginger, peeled and grated
1 tsp ground coriander
1 tsp turmeric
1 sweet potato, peeled and diced
1 small head cauliflower, divided into florets
2 carrots, peeled and sliced
1 red pepper, seeded and chopped
4 tomatoes, peeled if preferred, seeded and chopped
2 tbsp ground blanched almonds
150 ml (5.3fl oz) vegetable stock
240 ml (8.4fl oz) coconut milk
1 stack wheat wraps

1
Preheat the cooker on high or low while preparing the ingredients.
2
For cooking times for each option, see step 4
3
Heat the oil in a frying pan and saute the onion, garlic, chiles and ginger for 2 minutes.
4
Add the spices and continue to saute for another 3 minutes.
5
Add all the prepared vegetables, then blend the ground almonds with the stock and coconut milk and bring almost to boiling point, stirring throughout.
6
Spoon or pour into the cooking pot and add a little seasoning.
7
Stir, cover and cook on high for 3 to 5 hours, or on low for 5 to 8 hours.
8
Adjust seasoning and serve with the wheat wraps.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tbsp sunflower oil, 1 white onion, peeled and cut into wedges, 3 garlic cloves, peeled and chopped, 2 red serrano chillies, seeded and chopped, and more.

Yes, Spicy vegetables with coconut recipe falls under the General 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.

That's it — enjoy your meal!