Veggies in ginger and coconut milk sauce

Veggies in ginger and coconut milk sauce. Vegan and Glutenfree. Recipe with by step by step pictures.

Ginger is one of the superfoods that we use everyday in our south Indian kitchen. It was even used as a medicine during the times of plague in the early nineteenth century. Those days, English bars offered ground ginger to customers for sprinkling on their beer and thats how ginger ale was born.  Ginger is also used to treat digestive disorders, inflammation, common cold, etc.. This recipe is one of my favorite ways to get my ginger dosage.

Here is how to do Veggies in ginger and coconut milk sauce. This is one of my favorite ways to eat veggies.

Heat a teaspoon of coconut oil in a pan and add in the finely grated / minced ginger. Saute for a few seconds. Add in the whole green chillies. I like to add green chillies as whole as I like to bite a small piece of the chilli while eating for the spice kick. You dont need to add the chillies if you do not want it.

Add in the red chilli flakes, soy sauce, vinegar, sugar, black pepper powder and a seasoning cube / stock cube. Stock cube adds a nice flavor to the sauce. You can add vegetable stock in place of seasoning cube. Also add in quarter cup of water to the pan to avoid burning the sauces. If you do not want to add seasoning cube, just omit it.
Note: I have not add any extra salt as the soy sauce and the stock cube has salt. You can always add more salt if you like.

Add in the vegetables of your choice. There is no set rule to the kind of vegetables you use. You can use whatever you have in your fridge. Add vegetables that take time to cook first. I have added carrots, beans, cauliflower and radish to go in the pan first. Cover the pan with a lid and cook for 10 minutes.

The veggies are half cooked. Now add in the leafy vegetables and greens, spinach etc.. Let it boil for 2-3 minutes until wilted.

I also like to add half a cup of lite coconut milk (second pressed) for flavour. Canned coconut milk works fine too. Add more or less depending on your taste. But a little coconut milk adds a nice richness to the sauce. I love coconut milk. So I add it to almost everything I cook. Let the sauce simmer for a minute.

Finally I add in the capsicum and switch off the flame. The capsicum will wilt from the heat of the sauce. Cooking the capsicum makes it mushy. I like the crunch from the capsicum. So I prefer not to cook the capsicum for long. Its a personal choice. If you feel the need to cook capsicum, cook for a couple of minutes. Make sure the veggies do not go mushy. Sprinkle some spring onions and you are done.

Serve hot. I like to serve the curry with brown rice and chilled cucumber salad.

Veggies in ginger and coconut milk sauce

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Veggies in ginger and coconut milk sauce. Vegan and Glutenfree. Recipe with by step by step pictures.

• Total Time: 45 mins
• Yield: 3 servings 1x

Ingredients

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• 1 teaspoon coconut oil
• 2 tablespoon minced ginger
• 3–4 whole green chillies (optional)
• 1 teaspoon soy sauce
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon red chilli flakes
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper powder
• 1 stock seasoning cube
• 4 cups mixed vegetables and greens
• 1/2 cup lite coconut milk
• 1/2 cup diced capsicum (red and green)
• 2 stalks spring onion, chopped

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Instructions

1. Heat a teaspoon of coconut oil in a pan and add in the finely grated / minced ginger. Saute for a few seconds. Add in the whole green chillies.
2. Add in the red chilli flakes, soy sauce, vinegar, sugar, black pepper powder and a seasoning cube / stock cube. Stock cube adds a nice flavor to the sauce.
3. Add in the vegetables of your choice. There is no set rule to the kind of vegetables you use. You can use whatever you have in your fridge. Add vegetables that take time to cook first. I have added carrots, beans, cauliflower and radish to go in the pan first. Cover the pan with a lid and cook for 10 minutes.
4. The veggies are half cooked. Now add in the leafy vegetables and greens, spinach etc.. Let it boil for 2-3 minutes until wilted.
5. I also like to add half a cup of lite coconut milk (second pressed) for flavour. Canned coconut milk works fine too. Add more or less depending on your taste.
6. Finally I add in the capsicum and switch off the flame. The capsicum will wilt from the heat of the sauce. Sprinkle some spring onions and you are done.
7. Serve hot. I like to serve the curry with brown rice and chilled cucumber salad.

Notes

I have not add any extra salt as the soy sauce and the stock cube has salt. You can always add more salt if you like.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish
• Cuisine: Fusion