Description
From vegetariantimes.com
Ingredients
- Unsweetened Coconut
- Cilantro Leaf
- Low-fat Coconut Milk
- Garlic Cloves
- Serrano Chili
- Ground Coriander
- Cayenne Pepper
- Carrots
- Sweet Potato
- Cauliflower
- Green Beans
- Coconut Oil
- Mustard Seeds
- Curry Leaves
Instructions
- Pure cilantro leaves, coconut, coconut milk, garlic, serrano chile, coriander, and cayenne pepper in food processor until mixture forms a smooth paste
- Set aside
- Place carrots and sweet potato in large skillet, and cover with 1 cup water
- Bring to a simmer over medium heat, and cook 2 minutes
- Add cauliflower, cover skillet, and simmer 2 minutes
- Add green beans, cover, and cook 2 minutes more, or until vegetables are just tender
- Stir in cilantro-and-coconut paste, and season with salt and pepper, if desired
- Cover, and keep warm
- Meanwhile, heat oil in small skillet over medium-high heat
- Add mustard seeds, and cover
- Cook 30 seconds, or until sizzling subsides, then stir in curry leaves, if using
- Stir mustard seeds and curry leaves into vegetables
- Serve hot or at room temperature