veggies in coconut and buttermilk sauce

amrutha iyengar

By
@amrutha

This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india


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Serves:

6

Prep:

15 Min

Cook:

10 Min

Ingredients

Half c
green peas
half c
carrots
two
potatoes, medium
half c
green beans, fresh
one
green chiles, mild
3 Tbsp
fresh coconut, shredded unsweened
1 tsp
cumin seeds
half c
buttermilk
2 tsp
coconut oil

Directions Step-By-Step

1
Wash and clean all vegetables. Frozen peas and green beans can be substituted if needed. Chop carrots & green beans into one and a half inch lengths. Chop potatoes into thick slices not more than one and half inches in length. Combine vegetables into a large dish and cook in microwave on high for 8 minutes.
2
In a blender combine shredded unsweetened coconut, green chile, cumin seed, adding quarter cup of water gradually, and blend into a paste.

Note: Many ethnic groceries (Mexican, Chinese, Indian) sell frozen shredded unsweetened coconut.
3
Transfer cooked veggies into a saucepan, add the paste, stir, and cook on medium heat until it boils. if the mixture is dry add a quarter cup of water. Salt to taste.
4
Remove from heat, add buttermilk, stir well gently.
Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.

About this Recipe

Course/Dish: Vegetables, Potatoes
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy