Mixed Vegetables with Coconut Sauce (Aviyal)
ThaiHardVeganGluten-Free

Mixed Vegetables with Coconut Sauce (Aviyal)

A delicious thai dish. Completely plant-based. Gluten-free friendly.

Total Time

146 min

Serves

4

Rating

0.0 (0)

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

Instructions

  1. 1

    Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes.

  2. 2

    Add zucchini and peas and simmer 1 minute more.

  3. 3

    Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.

  4. 4

    Add coconut mixture to vegetable mixture along with yogurt.

  5. 5

    Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes.

  6. 6

    If mixture becomes too thick to simmer, add more water.

  7. 7

    Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

Cooking Timer

02:26:00
Custom Timer (minutes)

Recipe Info

Prep Time:47 min
Cook Time:99 min
Total Time:146 min
Difficulty:Hard
Servings:4