Fragrant Coconut Cream Vegetable Stew

November 27, 2012

Coconut cream vegetable is a new take on a traditional winter dish. An assortment of vegetables are simmered in a fragrant coconut cream sauce that is flavored with chili and ginger. This stew is completely vegetarian but feel free to add protein if you wish. Tofu, chicken, or fish would be especially delicious. You can serve this coconut cream vegetable stew with rice or enjoy a large bowl of it on its own.

Coconut Cream Vegetable Stew

Ingredients:

2 cups of vegetables of your choice, cut into roughly 1 inch thick fingers

1 cup coconut cream or thick coconut milk

1 green chilli

1 inch piece of ginger

4 cloves of garlic

1/2 inch A piece of lemon grass (optional)

Few peppercorns

1 length star anise& 1 of cinnamon

1/4 cup beaten yogurt – better if its a bit sour

Salt to taste

Directions:

Grind together the ginger, garlic, lemon grass (if you like the taste of lemon grass, otherwise skip this), peppercorns & chilli to a fine paste.

In a heavy bottomed pan, boil 2 cups of water with the star anise & cinnamon. When the water bubbles over, add in the coconut cream and the ground paste from step 1. Let this bubble away for a minute before adding the vegetables.

Let the stew bubble away till the vegetables are cooked through but are still firm to the tooth – not mushy!

When the vegetables are cooked, add a bit of salt, then quickly stir in the beaten curd and mix it into the stew. Add salt to taste.

Serve hot with a side of hot steamy rice.