Monday, September 16, 2013

Vegetable Medley in Spiced Coconut Sauce

Clockwise from left to right:
Oriental Eggplant
Sweet Potatoes
This vegetable dish is really easy to make because everything is simply stewed in the peppery coconut sauce. Any combination of vegetables can be used. This is a gluten-free, vegan and vegetarian dish.


1 large onion, chopped
6 cloves garlic, crushed
2 large chillies, finely chopped 
1 tsp. turmeric powder
1 tsp. freshly grated Root Ginger
Salt and white pepper powder to taste
1 (8 fl. oz.) cup coconut milk 
1½ (12 fl. oz.) cups water 
1 Tbsp. lemon juice

Vegetable Medley 
2 oriental eggplants, cubed & tossed with salt
1 large sweet potato, peeled and cubed
½ cauliflower, cut in florets
1 cup baby portabella mushrooms, sliced
1 cup frozen peas


1. Place all ingredients apart from Vegetable Medley in a large saucepan.
2. Bring to a boil, stirring, reduce heat and simmer for 5 minutes. 
3. Stir in Vegetable Medley except peas, mix well and simmer for 20 minutes.
4. When sweet potatoes are tender, add peas.
5. Season with salt & pepper to taste.
Serve hot over steamed Basmati or Jasmine rice.

To keep each vegetable separate takes much longer because I steamed each vegetable separately, made the gravy, blanched each vegetable in the gravy, arranged each in the serving dish then after all the vegetables were blanched, poured the remaining gravy over all the vegetables. The eggplant was served separately to cater to those who are allergic or do not like the vegetable.

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