Vegetables With Coconut Cream Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant, Aubergine
3 medium: Zucchini,
1: Red capsicum,
1: Green capsicum,
3 medium: Carrots,
250 gram: Green beans,
300 gram: Piece of pumpkin,
60 gram: Ghee,
2 tbsp: Oil,
2 Cloves: garlic,
1 small: Red chilli, finely chopped
2 tsp: Black mustard seeds,
2 tsp: Yellow mustard seeds,
2 tsp: Cumin seeds,
1 cup: Canned coconut cream,
1 cup: Plain yoghurt,
Directions:
Cut all vegetables into thin 6cm strips. Heat ghee and oil in large
pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1
minute. Add vegetables, cook, stirring a few minutes or until
vegetables are just tender; add coconut cream and yoghurt, stir until
heated through.
Compiled: Imran C.
Source from luhu.jp
pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1
minute. Add vegetables, cook, stirring a few minutes or until
vegetables are just tender; add coconut cream and yoghurt, stir until
heated through.
Compiled: Imran C.
Source from luhu.jp