vegan vegetables in coconut milk

[Guest guest]

just enough coconut milk to moisten -- not a soup.

 

 

* Exported from MasterCook *

 

Vegetables in Coconut Milk from the Congo

 

Recipe By :Troth Wells 2001 Global Vegetarian Cooking

Serving Size : 6 Preparation Time :0:10

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound cauliflower flowerets -- sliced

1 carrot -- finely sliced

1 potato (optional) -- finely sliced

1 cup peas

1/4 pound green beans

1 1/2 cups coconut milk

1/2 teaspoon turmeric

salt

1 tablespoon chopped fresh cilantro

 

1. Boil the vegetables in a little water first, starting with the cauliflower,

carrot and potatoe (if using), which take longer to cook. Drain.

 

2. Heat the coconut milk in the same pan; do not let it boil. Add the turmeric

and seasoning, and then the vegetables.

 

3. Sprinkle in the cilantro and then cook gently for 10 minutes to let the

flavors develop. Serve as main dish.

 

Description:

" vegan: fresh vegetables in coconut milk "

Source:

" Quick and Easy Recipes from Around the World "

T(Cooking):

" 0:15 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 178 Calories; 15g Fat (68.3% calories

from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 27mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 3 Fat.

 

NOTES : Restaurants in Congo, capital Brazzaville, provide mostly French cuisine

although some do offer African dishes like palm cabbage salad.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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