Mixed Vegetables in Coconut Broth – by Priya Khanna
My friend Priya Khanna is a real estate expert in Princeton, NJ and when I met her we spoke about nutrition and food. Of course! She told me she was passionate about cooking, and not Indian food only. I heard she was amazing with French and Thai cuisine as well.
So naturally, as I am always looking for new recipes and workshops, I invited her to lead a cooking event for The CogniDiet. I asked her to take Indian, and very importantly, quick and easy to prepare, vegetable recipes and teach my clients.
In my curriculum, I absolutely emphasize the need to get your carbohydrates mostly from fresh vegetables. After a few kale salads, green beans and roasted zucchini, people are really starting to get bored. The idea was born to use the same vegetables but with an ethnic twist. And voila, here is the first of her recipes.
Ingredients: Serves 6-8
- 4-5 cups diced mixed vegetables (2 potatoes, 2 carrots, 1cup cauliflower florets, 1cup peas), 1 medium red pepper (julienne)
- 2 medium red onions thinly sliced
- 1/2 inch fresh ginger (minced)
- 6-8 curry leaves
- 4 whole green cardamoms
- 3-4 whole cloves
- 1inch cinnamon stick
- 2 green chilies split, deveined & deseeded for less heat
- 1 tsp black pepper
- 1 can coconut milk – the real one, not the fat free one!
- 1/2 cup water
- 2 tbsp. coconut oil/ghee
- 6-8 curry leaves
- ½ tsp fresh ginger chopped
- 2 -3 cardamoms
- 2 cloves
- Juice of ½ a lemon
- Fresh sliced tomato for garnish
1. In a heavy bottom pan heat oil over medium flame, add onions and sauté till translucent. Add ginger, curry leaves, cardamom, cloves, cinnamon stick and green chilies. Sauté for 1 minute (careful not to burn the spices)
2. Add all vegetables (except red pepper), salt and pepper. Cook for 1 minute and add 1/2 the coconut milk and the water and bring to boil until tender but not over cooked.
3. Now add rest of the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute. Adjust the seasoning. Add the red peppers.
4. Tempering: On a medium flame, take coconut oil in a small pan, add the curry leaves, ginger, cardamom, cloves. Cook for 30 seconds, remove whole spices and pour the infused oil over the dish.
5. Squeeze lemon juice on the dish and garnish with sliced tomatoes before serving.
6. Serve hot over Basmati rice
©2017 Priya Khanna Recipes. All Rights Reserved
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