Any recipe with coconut milk as ingredient and should be veg?!
Vegetable Curry
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt (or 1/3 yogurt and 1/3 coconut milk)
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired (can be omitted altogether too)
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Answers: Try this one. Coconut milk can be added for flavor to make this like Panang Curry...
Vegetable Curry
1 (1-pound) bag mixed frozen vegetables
2/3 cup plain yogurt (or 1/3 yogurt and 1/3 coconut milk)
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon mustard seeds
1 teaspoon ground turmeric
1/2 teaspoon onion powder
1/2 teaspoon freshly ground coriander
1/8 teaspoon freshly ground cinnamon
2 medium cloves garlic, crushed
3 dried red chiles, stems and seeds removed if less heat is desired (can be omitted altogether too)
1/4 teaspoon sugar
1/2 teaspoon kosher salt
Black pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Pina Colada Drink
3 cups pineapple juice
1 cup coconut milk
1 cup ice
Blend in blender. Serve cold. Basically can be any amount of juice/milk. Taste delicious
I like to make a peanut sauce with coconut milk.
I cook up rice noodles according to the directions...
I use coconut milk and a few tablespoons of peanut butter to make a rich, creamy sauce. I like to add salt, pepper and a few other spices and then blend it with the rice noodles.
I toss in some baked, cubed tofu, diced carrots, red and green bell peppers, and it's done.
You can just mix coconut milk with some chunky peanut butter to get an awesome peanut dip for fruit or veggies.
Here is a traditional sweet called "payasam" from Kerala-Tamilnadu area made with fresh pressed coconut milk. I assume you will be using coconut milk from cans.
1 cup small grain white rice
3 cans coconut milk
1 1/2 cups jaggery (avail. Indian store as "gur" which is untreated lump of cane sugar with nutrients)
Thick flakes of fresh or dried coconut and cashew nuts for garnish
Cardamom powder, one pinch (optional)
Ghee 3Tbs, if allowed
Cook rice in a thick-bottomed pot till two thirds done with 1 1/2 cups water. Start adding coco milk (two cans), one can at a time and simmer till rice is fully cooked and almost breaking apart. Add the crushed jaggery/gur, let it melt and simmer with the rice, about ten-fifteen minutes. Your dish should be a nice even brown - add the last can of coco milk and barely let it simmer. Now add cardamom powder, if using. Toast cashews in another pan with or without ghee on med. heat. Add coconut flakes at midpoint of toasting cashews and let these brown golden as well. Pour onto the payasam (sweet rice) and serve either hot or warm. Enjoy this festival dish from the South.
PS. The jaggery imparts a special flavor unlike regular sugar.
The choice of short rice should be a good starchy variety, not Basmati.
http://www.google.com/search?q=vegetaria...
It's not a recipe, but I love Amy's Thai Coconut soup.
It should be veg, because milk is veg.diet.
Hi! I made a up a recipe for cocount shrimp using coconut milk. If it needs to vegetarian, obviously just leave out the shrimp and substitute all vegetables or tofu. It's the sauce that really makes the recipe. You really don't need the shrimpt. It's really sweet and served sauteed rather than fried. It was as easy as making a salad. Check out the recipe at: http://www.associatedcontent.com/article...