Curried Coconut Veggies

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This is a plant-based variation on a dish from a Singapore cookbook. The combination of coconut and curry spices gives the vegetables an exotic twist.

Ingredients

1 T oil

1 tsp mustard seed

1/2 onion, diced

1-1 1/2 lbs chopped vegetables (cauliflower, broccoli, peas, carrots, potatoes, beans, corn)

1-2 garlic cloves, minced or pressed

1 inch fresh ginger, peeled and minced (optional)

1/4-1/2 cup water

3/4 cup dried unsweetened coconut flakes

1/2 cup tofu sour cream or tofu cream cheese, coconut milk, or non-dairy yogurt - or a combination of all*

1 T garam masala or curry spice blend**

1/8 tsp cardamom

1/8 tsp cinnamon

Pinch of cayenne pepper

1/2 tsp salt or to taste

Preparation

Chop the veggies.

Heat the oil over medium heat in a large pan or wok. Pour in the mustard seed, cover and cook until they pop.

Add the onion and saute until soft – 2-3 minutes.

Add the garlic, optional ginger and harder veggies (cauliflower, carrots, potatoes). Add 2-3 tablespoons of water, cover and steam for 5-10 minutes - or until the veggies are about half cooked.

While the harder veggies are steaming, mix the coconut flakes and sour cream/yogurt/cocoonut milk. Add the spices and mix thoroughly. Set aside to rehydrate.

Add the softer veggies (broccoli, beans, corn, peas) and continue to steam (add more water if the pan is dry) for 2-5 minutes. The vegetables should be fork tender.

When the veggies are done, remove the lid and steam away any excess liquid. Add the coconut mixture and stir in. Cover and warm for 1-2 minutes until heated through.

Recipe by
Karna Knapp