Indian Vegetable Sauté with White Rice

(1 vote)

For Sauce:
1/4 cup vegetable oil
1 bay leaf
1 stick cinnamon
1 shallot, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 teaspoon chili paste or sambal oelek, or more to taste
1 tablespoon ground turmeric
3 tablespoons sugar
1 1/2 cups coconut milk
2 tablespoons fresh lime juice
For Vegetables:
2 tablespoons peanut oil
1 small potato, peeled and cubed
1 cup peeled baby carrots or sliced carrots
1 red bell pepper, cored, seeded, and cut into 1-inch chunks
1 green bell pepper, cored, seeded, and cut into 1-inch chunks
2/3 cup eggplant, cut into 1-inch chunks
1 cup cooked broccoli florets
1 cup cooked cauliflower florets
1 cup shredded savoy or Napa cabbage
4 servings white rice, cooked according to the package directions

TO PREPARE SAUCE: In a sauté pan over medium heat, heat the oil. Add the bay leaf, cinnamon, shallot, garlic, and ginger and cook for 2 minutes. Stir in the chili paste or sambal and turmeric and cook for 1 minute. Add the sugar, coconut milk, and lime juice and bring to a boil. Remove from the heat and set aside.

TO PREPARE VEGETABLES: In another sauté pan large enough to hold all the vegetables and the sauce, over medium heat, heat the oil. Add the potato and carrots and cook for 5 minutes. Add the red and green bell peppers and eggplant and cook for another 3 minutes. Stir in the broccoli, cauliflower, and reserved sauce and simmer for 3 minutes. Finally add the cabbage and simmer for 2 minutes longer. Remove the cinnamon and bay leaf.

Serve on a bed of white rice. Accompanied by a cucumber salad, this is a meal in itself.

Makes 6 servings



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