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Roasted Vegetable Stew With Coconut Milk

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Roasted Vegetable Stew With Coconut Milk

Ingredients

  • 1 medium onion chopped into big chunks
  • 2 carrots, chopped
  • 1 potato, peeled &; chopped into 1″ pieces
  • 2 squashes, any kind- chopped into 1″ pieces
  • 1 bell pepper/capsicum- any kind, cut in to squares
  • 5-6 spears of asparagus, cut into 2″ pieces
  • 2 medium tomato, quartered
  • 1/2 cup beans, chopped into 1″ pieces
  • 3/4 cup tofu, cut into 1″ cubes
  • 1″ ginger, peeled &; miched
  • 1 teaspoon + 1 tablespoon butter/oil
  • 2 cloves
  • 1″ stick of cinnamon
  • 2 small green cardamoms
  • 1 bay leaf
  • a pinch of turmeric
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1/4 cup fresh or frozen shredded coconut
  • 2 hot green chillies (increase or decrease to suit your taste)
  • 20 -25 fresh curry leaves ( you may choose to substitute this with any other herb, but the curry leaves lends the typical flavor of this stew)
  • 3 tablespoons chana dal (split brown chickpeas without the seedcoat)
  • 1/2 teaspoon mustard seed
  • salt
  • fresh black pepper
  • water if required
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Published 2014-09-09 13:18:08 (2 years ago).

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