Photo: Jonas Ducker
Mixed Vegetables with Coconut Sauce ()
15 ingredients
Makes 6 servings (as part of a large meal)
openrecipes
Estimated Nutrition (whole recipe, rough)
672
Calories
30g
Protein
30g
Fat
77g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
- 2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
- 1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
- 1/8 teaspoon hot red pepper flakes
- 1/8 teaspoon ground turmeric
- 1 3/4 cups water, divided
- 1 1/4 teaspoons salt
- 1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
- 1/2 cup frozen peas
- 1 cup grated dried unsweetened coconut
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 cup plain yogurt (not Greek-style)
- 15 to 20 fresh curry leaves (optional)
- 1 tablespoon coconut oil (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes