Mixed Vegetable Kootu

Author:Inspired by Vegetarian Times
Yield:6 Serving(s)
Category:Main Courses


1/2 cups fresh or frozen grated unsweetened coconut
1 cups firmly packed cilantro leaves
1/2 cups low-fat coconut milk
5 cloves garlic, peeled
serrano chile, stemmed and seeded
Tbs. ground coriander
1 tsp. cayenne pepper
medium carrots, cut into 1/4-inch diagonal slices (11/4 cups)
medium sweet potato, peeled and cut into 1/4-inch rounds (11/2 cups)
1/2 head medium cauliflower, cut into florets (2 cups)
1/4 lb. green beans (1 cup)
Tbs. coconut oil
1 tsp. mustard seeds
curry leaves, optional


  1. Purée cilantro leaves, coconut, coconut milk, garlic, serrano chile, coriander, and cayenne pepper in food processor until mixture forms a smooth paste. Set aside.
  2. Place carrots and sweet potato in large skillet, and cover with 1 cup water. Bring to a simmer over medium heat, and cook 2 minutes. Add cauliflower, cover skillet, and simmer 2 minutes. Add green beans, cover, and cook 2 minutes more, or until vegetables are just tender. Stir in cilantro-and-coconut paste, and season with salt and pepper, if desired. Cover, and keep warm.
  3. Meanwhile, heat oil in small skillet over medium-high heat. Add mustard seeds, and cover. Cook 30 seconds, or until sizzling subsides, then stir in curry leaves, if using. Stir mustard seeds and curry leaves into vegetables. Serve hot or at room temperature.


Nutrition Facts

6 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 9g14%
Saturated Fat 7g35%
Trans Fat
Cholesterol 0mg0%
Sodium 433mg18%
Total Carbohydrate 15g5%
Dietary Fiber 5g20%
Total Sugars 4g
Includes Added Sugars
Protein 3g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.