Coconut milk?!
what are some good veggie recipes that use coconut milk!?Www@FoodAQ@Com
Answers:
Spicy Thai Vegetable Soup --
INGREDIENTS
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish
DIRECTIONS
Bring the rice and water to a boil in a pot!. Cover, reduce heat to low, and simmer 45 minutes!.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender!. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron!. Simmer 25 minutes!.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy!. Return to the pot, and mix in yogurt and cooked rice!. Top with cilantro to serve!.
**************************************!.!.!.
Squash and Coconut Milk Stew --
INGREDIENTS
1 tablespoon butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 ounce) can coconut milk
8 ounces green beans, cut into 3-inch pieces
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Salt and pepper to taste
2 tablespoons white sugar
DIRECTIONS
Melt butter in a large skillet over medium heat!. Add ginger, garlic, and onion!. Cook until garlic begins to brown, about 5 min!.
Add squash, coconut milk, and green beans to skillet!. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally!. Stir in tofu, then season to taste with salt, pepper, and sugar!.
**************************************!.!.!.
Curried Peas--
INGREDIENTS
4 teaspoons coconut milk
1 teaspoon chili powder
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons ginger oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
4 tomatoes, chopped
1 pound fresh pea pods, shelled
DIRECTIONS
In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt!.
In a medium saute pan, heat oil over medium heat!. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft!.
Stir in tomatoes, peas, and coconut milk mixture!. Reduce heat, and simmer until the peas are tender!.
**************************************!.!.!.
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup --
INGREDIENTS
1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
3/4 pound sweet potato, peeled and cubed
1 quart vegetable broth
1 1/4 cups light coconut milk
DIRECTIONS
Heat the oil in a soup pot over medium heat!. Add the onion and leek, and cook for a few minutes, until soft!. Stir in the pumpkin, sweet potato, and vegetable broth!. Bring to a boil, then cover and reduce heat to low!.
Simmer for about 15 minutes, until vegetables are tender!. Mash vegetables coarsely using a potato masher!. Stir in the coconut milk, season with salt and pepper, and serve!.
**************************************!.!.!.
Vietnamese Style Vegetarian Curry Soup --
INGREDIENTS
2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish
DIRECTIONS
Heat oil in a large stock pot over medium heat!. Saute onion and shallots until soft and translucent!. Stir in garlic, ginger, lemon grass and curry powder!. Cook for about 5 minutes, to release the flavors of the curry!. Stir in green pepper, carrots, mushrooms and tofu!. Pour in vegetable stock and water!. Season with fish sauce and red pepper flakes!. Bring to a boil, then stir in potatoes and coconut milk!. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender!. Garnish each bowl with a pile of bean sprouts and cilantro!.Www@FoodAQ@Com
INGREDIENTS
1 cup uncooked brown rice
2 cups water
3 tablespoons olive oil
1 sweet onion, chopped
4 cloves garlic, minced
1/4 cup chopped fresh ginger root
1 cup chopped carrots
4 cups chopped broccoli
1 red bell pepper, diced
1 (14 ounce) can light coconut milk
6 cups vegetable broth
1 cup white wine
3 tablespoons fish sauce
2 tablespoons soy sauce
3 Thai chile peppers
2 tablespoons chopped fresh lemon grass
1 tablespoon Thai pepper garlic sauce
1 teaspoon saffron
3/4 cup plain yogurt
fresh cilantro, for garnish
DIRECTIONS
Bring the rice and water to a boil in a pot!. Cover, reduce heat to low, and simmer 45 minutes!.
Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender!. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron!. Simmer 25 minutes!.
Pour soup in batches into a blender or food processor, and blend until smooth and creamy!. Return to the pot, and mix in yogurt and cooked rice!. Top with cilantro to serve!.
**************************************!.!.!.
Squash and Coconut Milk Stew --
INGREDIENTS
1 tablespoon butter
1 (1 inch) piece fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 acorn squash, peeled and cut into 1-inch cubes
1 (14 ounce) can coconut milk
8 ounces green beans, cut into 3-inch pieces
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
Salt and pepper to taste
2 tablespoons white sugar
DIRECTIONS
Melt butter in a large skillet over medium heat!. Add ginger, garlic, and onion!. Cook until garlic begins to brown, about 5 min!.
Add squash, coconut milk, and green beans to skillet!. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally!. Stir in tofu, then season to taste with salt, pepper, and sugar!.
**************************************!.!.!.
Curried Peas--
INGREDIENTS
4 teaspoons coconut milk
1 teaspoon chili powder
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons ginger oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
4 tomatoes, chopped
1 pound fresh pea pods, shelled
DIRECTIONS
In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt!.
In a medium saute pan, heat oil over medium heat!. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft!.
Stir in tomatoes, peas, and coconut milk mixture!. Reduce heat, and simmer until the peas are tender!.
**************************************!.!.!.
Pumpkin, Sweet Potato, Leek and Coconut Milk Soup --
INGREDIENTS
1 tablespoon vegetable oil
1 onion, finely chopped
1 leek, chopped
1 pound peeled and diced pumpkin
3/4 pound sweet potato, peeled and cubed
1 quart vegetable broth
1 1/4 cups light coconut milk
DIRECTIONS
Heat the oil in a soup pot over medium heat!. Add the onion and leek, and cook for a few minutes, until soft!. Stir in the pumpkin, sweet potato, and vegetable broth!. Bring to a boil, then cover and reduce heat to low!.
Simmer for about 15 minutes, until vegetables are tender!. Mash vegetables coarsely using a potato masher!. Stir in the coconut milk, season with salt and pepper, and serve!.
**************************************!.!.!.
Vietnamese Style Vegetarian Curry Soup --
INGREDIENTS
2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (optional)
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish
DIRECTIONS
Heat oil in a large stock pot over medium heat!. Saute onion and shallots until soft and translucent!. Stir in garlic, ginger, lemon grass and curry powder!. Cook for about 5 minutes, to release the flavors of the curry!. Stir in green pepper, carrots, mushrooms and tofu!. Pour in vegetable stock and water!. Season with fish sauce and red pepper flakes!. Bring to a boil, then stir in potatoes and coconut milk!. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender!. Garnish each bowl with a pile of bean sprouts and cilantro!.Www@FoodAQ@Com
Moong Dal with Coconut Milk
From: Jordan Kelley - Canada
serves 3-4 , cooking time 45 mins or so
*
1 cup moong beans
*
4-5 cups of water
*
1/4 tsp of tumeric
*
2 tsps of corriander seeds
*
1 tsp of cumin seeds
*
1/2 tblsp of sesame seeds
*
3 whole cloves
*
4 cardamon pods
*
5 black peppercorns
*
1/2 tsp of fennel seeds
*
1/2 tsp of mustard seeds
*
1/2 tsp of chilli powder
*
pinch of cinnamon, sugar, asafetdia, salt
*
3tblsps of olive oil
*
1 onion
*
2-3 gloves of garlic
*
1/2 tsp of minced ginger root
*
2-4 green chilles
*
2 tblsp of lemon juice
*
1/4 cup of coconut milk
Add moong beans, tumeric, 1/2 a chopped onion and dab of butter to boiling water!. On medium heat boil mixture until beans have broken down and have created a thick soup!.
In a frying pan, dry roast corriander, cumin, sesame, cloves, cardamon pods and pepercorns for 3-5 minutes on medium heat!. Seeds will darken and crackle!. In a coffee grinder, chop seeds into a fine powder!. Dry roast fennel and mustard seeds seperately and add to mixture whole!.
Then take the other 1/2 of chopped garlic, ginger and chilles and saute them with olive oil for 3-4 mins!.
Then add powder, chilli powder and asafetdia to sauted mixture and continue cooking for 3-4 mins more!.
Finally, add mixture to soup!. When all is well blended add lemon juice, cinnamon, sugar, salt and coconut milk and stir!.
Let mixture sit for a while to let all of the flavours blend together!.
Garish with chopped cilantro!. Serve over rice!.
While this may seem like a lot of work, the flavour of homemade curry is well worth it!. To speed up the process one could use store bought curry powder but I recommend making your own!. also experiment with seasoning!. Either adding new spices or taking some away or with the quantity of each spice!. I have spent plenty of time experimenting myself and continue to look for new flavors for my recipes!.Www@FoodAQ@Com
From: Jordan Kelley - Canada
serves 3-4 , cooking time 45 mins or so
*
1 cup moong beans
*
4-5 cups of water
*
1/4 tsp of tumeric
*
2 tsps of corriander seeds
*
1 tsp of cumin seeds
*
1/2 tblsp of sesame seeds
*
3 whole cloves
*
4 cardamon pods
*
5 black peppercorns
*
1/2 tsp of fennel seeds
*
1/2 tsp of mustard seeds
*
1/2 tsp of chilli powder
*
pinch of cinnamon, sugar, asafetdia, salt
*
3tblsps of olive oil
*
1 onion
*
2-3 gloves of garlic
*
1/2 tsp of minced ginger root
*
2-4 green chilles
*
2 tblsp of lemon juice
*
1/4 cup of coconut milk
Add moong beans, tumeric, 1/2 a chopped onion and dab of butter to boiling water!. On medium heat boil mixture until beans have broken down and have created a thick soup!.
In a frying pan, dry roast corriander, cumin, sesame, cloves, cardamon pods and pepercorns for 3-5 minutes on medium heat!. Seeds will darken and crackle!. In a coffee grinder, chop seeds into a fine powder!. Dry roast fennel and mustard seeds seperately and add to mixture whole!.
Then take the other 1/2 of chopped garlic, ginger and chilles and saute them with olive oil for 3-4 mins!.
Then add powder, chilli powder and asafetdia to sauted mixture and continue cooking for 3-4 mins more!.
Finally, add mixture to soup!. When all is well blended add lemon juice, cinnamon, sugar, salt and coconut milk and stir!.
Let mixture sit for a while to let all of the flavours blend together!.
Garish with chopped cilantro!. Serve over rice!.
While this may seem like a lot of work, the flavour of homemade curry is well worth it!. To speed up the process one could use store bought curry powder but I recommend making your own!. also experiment with seasoning!. Either adding new spices or taking some away or with the quantity of each spice!. I have spent plenty of time experimenting myself and continue to look for new flavors for my recipes!.Www@FoodAQ@Com
Lots of good Indian recipes have coconut milk in them!.
Try www!.allrecipes!.com and either look up Indian cuisine, or type in coconut milk in the search!. That should take you to all the recipes containing that ingredient!.
Good luck!Www@FoodAQ@Com
Try www!.allrecipes!.com and either look up Indian cuisine, or type in coconut milk in the search!. That should take you to all the recipes containing that ingredient!.
Good luck!Www@FoodAQ@Com