Vegetables With Coconut Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Indian | Indian, Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Eggplant, Aubergine | |
| 3 | Zucchini | |
| 1 | Red capsicum | |
| 1 | Green capsicum | |
| 3 | Carrots | |
| 250 | g | Green beans |
| 300 | g | Pce of pumpkin |
| 60 | g | Ghee |
| 2 | T | Oil |
| 2 | Cloves garlic | |
| 1 | Red chilli, finely chopped | |
| 2 | t | Black mustard seeds |
| 2 | t | Yellow mustard seeds |
| 2 | t | Cummin seeds |
| 1 | c | Canned coconut cream |
| 1 | c | Plain yoghurt |
INSTRUCTIONS
Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through. Compiled: Imran C. Posted to EAT-L Digest 25 October 96 Date: Sat, 26 Oct 1996 14:14:37 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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Nutrition (calculated from recipe ingredients)
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Calories: 126
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 45mg
Potassium: 609.7mg
Carbohydrates: 12.4g
Fiber: 4.5g
Sugar: 6.7g
Protein: 3.3g