veggies in coconut and buttermilk sauce

How To Make veggies in coconut and buttermilk sauce

• 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.
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