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


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Wash 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.

2In 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.

3Transfer 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.

4Remove 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