
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
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
Add zucchini and peas and simmer 1 minute more.
- 3
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
- 4
Add coconut mixture to vegetable mixture along with yogurt.
- 5
Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes.
- 6
If mixture becomes too thick to simmer, add more water.
- 7
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.