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From: Laura (Meat Eater's Mom) (sdn-ap-015ilchicp0261.dialsprint.net)
Subject: My version of Tropical Vegetables in Coconut Milk.....
Date: April 1, 2004 at 3:38 pm PST

Since I have no idea what yuca, taro, or boniato look like - nor can I buy it around here, I used what I had as substitutes. Sweet potatoes and white potatoes - red skin potatoes, my favorite. Here is my version of this recipe:

from page 98 of GVCUP by Lorna Sass

2 cloves garlic, minced
1 anaheim pepper, diced
one can Trader Joe's low fat coconut milk
about 2 pounds sweet potatoes, cut in one inch dice
about 1 1/2 pounds white potatoes, cut in one inch dice
1 cup chopped canned tomatoes
1 Tablespoon curry powder
1 teaspoon salt

Simmer the garlic in a little water in the pressure cooker. Add the coconut milk and curry, salt, everything else. I rinsed the coconut milk can with a half can of water and dumped that in, too. Cook on high for 5 minutes, time closely! Mine got a tad well done on the bottom, but my Magefesa is prone to scorching, I can't cook rice in mine at all.

I served this over brown rice with some soy sauce. It is so good I'm thinking of having a third bowl, but maybe it will keep for lunch tomorrow, unless my husband gets to it first!

According to my calculations, the fat is 14 percent of the calories in this dish, so it's more of a treat as a McDougall type meal.



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