Mixed Vegetable Kootu
|Author:||Inspired by Vegetarian Times|
|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|
|1||serrano chile, stemmed and seeded|
|1||Tbs. ground coriander|
|1 tsp.||cayenne pepper|
|2||medium carrots, cut into 1/4-inch diagonal slices (11/4 cups)|
|1||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)|
|2||Tbs. coconut oil|
|1 tsp.||mustard seeds|
|8||curry leaves, optional|
- Purée cilantro leaves, coconut, coconut milk, garlic, serrano chile, coriander, and cayenne pepper in food processor until mixture forms a smooth paste. Set aside.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 5g||20%|
|Total Sugars 4g|
|Includes Added Sugars|
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.