Clockwise from left to right: Oriental Eggplant Cauliflower Peas Mushrooms 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.
Ingredients
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
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
Directions
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.
Notes:
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.
Notes:
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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