Creamy Mixed Vegetables
A recipe for vegetarian but it could be a delight for all.
A recipe for vegetarian but it could be a delight for all. Photograph of the recipe is shown at the end of the article and it was taken by me.
Ingredients:
4 cloves garlic, quartered
3 fresh small red Thai chilies
1 ½ coarsely chop lemon grass
1cm fresh ginger, chopped coarsely
2 cups coconut milk
2 kaffir lime leaves
2 medium zuchinni
6 yellow patty-pan squash, chopped coarsely
200g cauliflower
100g baby corn, halve lengthwise
2 tablespoon soy sauce
2 tablespoon lime juice
1/3 cup coarsely fresh basil leaves
2 kaffir lime leaves, shredded finely
Procedure:
1. Blend of process garlic, chili, lemon grass and ginger until mixture form a paste.
2. In a pan, place a half of the coconut milk; bring to boil. Add garlic paste; whisk over high heat until smooth. Reduce heat, add remaining coconut milk and whole lime leaves; simmer stirring, until coconut milk mixture thickens slightly.
3. Put in zuchinni, squash, cauliflower and corn; bring to boil. Reduce heat; simmer uncovered about five minutes or until vegetables are just tender. Remove from heat, take out lime leaves and discard. Stir sauce, juice and basil into vegetable mixture; serve topped with shredded lime leaves.
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Sounds very good!
Sounds good and healthy :)
It sounds yummy! Great job like always!
This is a lovely recipe. I will file this, thanks