Spicy vegetables with coconut recipe
Spicy vegetables moderated by delicious coconut milk and ground almonds.
Gina says: "Vary the vegetables according to personal taste and availability. There is a growing demand for organic vegetables as they taste better and have not been sprayed or treated with pesticides."
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 vegetable stock
- 240 ml coconut milk
- 1 stack wheat wraps
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 360 mins
- Serves: 4
Step-by-step
- Preheat the cooker on high or low while preparing the ingredients. For cooking times for each option, see step 4
- Heat the oil in a frying pan and sauté the onion, garlic, chiles and ginger for 2 minutes. Add the spices and continue to sauté for another 3 minutes.
- Add all the prepared vegetables, then blend the ground almonds with the stock and coconut milk and bring almost to boiling point, stirring throughout.
- Spoon or pour into the cooking pot and add a little seasoning. Stir, cover and cook on high for 3 to 5 hours, or on low for 5 to 8 hours. Adjust seasoning and serve with the wheat wraps.
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