I went to the co-op on the way home from work, with the express intent to see what I could buy in the reduced section before it was discarded. I bought a pack of mixed prepared vegetables, which included a cooked potato, some carrots and some broccoli. This recipe could use peas, carrots, kohl rabi, cauliflower, all sorts of lovely things. I added some more potato.
- 1 carrot, chopped (or peas)
- 1 small cauliflower, chopped (or broccoli or kohl rabi)
- 3 small potatoes, chopped into quarters
- Vegetable oil
- 1/8 tsp asafoetida
- 8-10 curry leaves
- 2 green chillies, or green tabasco sauce
- 1/4 tsp turmeric
- 1/2 tsp salt
- 1/2 tsp dark brown sugar
- 2 tbsp grated creamed coconut
- 2 tbsp chopped coriander leaves, if available.
- Chop the potatoes into quarters. Chop the vegetables into florets, 2cm dice, all a similar size.
- In a large pan, wok or karhai, heat the oil, and when it is hot, add the asafoetida and mustard seeds.
- As the mustard seeds begin to pop, add the curry leaves, and then the potatoes, along with the chillies, turmeric, salt and sugar, and stir for a couple of minutes
- Add 50ml water, cover, and simmer for another 10 minutes. Check regularly and add more water if the mixture looks too dry.
- Add the rest of the vegetables, stir into the mixture along with a little more water, and cook for a further five minutes.
- Sprinkle over the grated coconut and coriander, before serving.
I have three recipes for green beans with coconut. This is a very easy version.
- 1 lb green beans in 1 inch lengths
- 2oz grated coconut
- 4 tbsp chopped coriander leaf
- 1 pinch asafoetida
- 1 chopped green chilli
- 1/2 tsp salt
- 6 tbsp oil
- 2 tbsp sesame seeds
- 1 tbsp mustard seeds
- 1/4 tsp cayenne pepper
- Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
- Blanch the beans in boiling water for 3 minutes
- In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
- Add the beans to the mixture, and cook on a low heat until they are tender
- Add the coconut mixture, and serve
Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.
- 400g raw beetroot
- 2 tbsp organic sunflower oil
- 1/4 tsp black mustard seeds
- 1 onion, chopped
- 2 cloves of garlic
- 2 hot green chillies
- 2 bay leaves
- 1/2 tsp ground turmeric
- 1 tsp cumin seeds
- 1 cinnamon stick
- 1/2 can organic chopped tomatoes
- A pinch of salt
- 100ml coconut milk
- juice of 1 lime
- Peel the beetroot, and cut into matchsticks (a mandolin is useful for this. Or just cut it up as small as you can)
- Heat the oil in a large saucepan, and add the mustard seeds. As soon as they start jumping, add the onion, garlic and chillies. Fry on medium heat until the onion is tender.
- Add the spices and the beetroot, fry for a further two minutes and then add the tomatoes, 250ml water and a pinch of salt.
- Simmer for 20 minutes, stirring occasionally, until the beetroot is tender.
- Add the coconut milk and let it simmer for another couple of minutes, until the sauce has thickened.
- Stir in the lime juice, adjust the seasoning, and serve with rice.
For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.
- 6 tbs mustard oil or other vegetable oil
- 2 bay leaves
- 1 tsp whole black mustard seeds
- A large green cabbage, around 1.5kg, cored and finely shredded
- 1 tsp salt
- 1/2 tsp sugar
- 1 fresh hot green chilli, in fine long strips
- 50g grated coconut or 100ml coconut milk
- Heat the oil in a large pan over a medium to high heat
- Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
- Turn the heat to medium, then stir and cook for around five minutes.
- Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
- Turn off the heat, add the coconut, mix and serve.