I don't know about you, but I love trying new flavors and ingredients. In the last several years curry has become one of my favorites. This recipe seemed like it would be similar to a curry-kind-of-dish, but with a different twist. I wasn't able to find all the ingredients so I'll share what I did differently. I found this recipe in Cooking Light.
Mixed Vegetable Kootu
1 C. firmly packed cilantro leaves
1/2 C. fresh/frozen grated unsweetened coconut* (I omitted)
1/2 C. coconut milk
5 garlic cloves, peeled
1 serrano chili, stemmed and seeded
1 T. ground coriander
1 t. cayenne pepper
2 medium carrots, cut into 1/4" slices
1 medium sweet potato, peeled and cut into 1/4" rounds
1/2 head medium cauliflower, cut into florets
1/4 lb. green beans
2 T. coconut oil
1 t. mustard seeds
8 curry leaves, optional (I used basil)
Puree cilantro, coconut, coconut milk, garlic, serrano and spices in a food processor until mixture forms a smooth paste. Set aside.
Place carrots and sweet potato in a large skillet, and cover with 1 C. 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 more, or until vegetables are just tender. Stir in cilantro paste and season with salt & pepper, if needed. Cover and keep warm.
Meanwhile, heat oil in a 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.
*If you can only find dried unsweetened coconut, soak it in hot water for 15 minutes and drain before using. Unsweetened coconut is hard to find. After I making this I finally found some dried coconut at grocery store that has a huge ethnic and organic section.
|I use this in almost all my cooking|
|Green beans from the garden:)|
I'm excited to try some new recipes!! I'm going to be cooking a lot more. So stay tuned!
God bless you all,