Thai Ginger Coconut Vegetable Toss
"Delicious dish. Not spicy at all, but you can add more spice if you wish. I served it over brown rice, but feel free to serve it over white rice, noodles, or plain - but if you eat it plain I suggest less water."
photo by aerobicon
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons ginger, grated
- 1 tablespoon sesame oil
- 2 cups cauliflower, in bite sized pieces
- 1⁄2 cup carrot, chopped
- 1⁄2 cup bell pepper, chopped
- 1⁄2 cup peas
- 1⁄2 cup coconut milk
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon paprika
- 1⁄8 - 1⁄4 fluid ounce lime juice (splash)
directions
- Saute ginger in sesame oil over medium-high heat.
- Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
- Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
- You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
- If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.
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Reviews
-
Way too much salt and Ginger in this one I am afraid. We used slightly different vegetables, but this is possibly the worst recipe I have cooked. -
This came out very good! We added spinach and didn't add any extra water to the dish. After adding all of the vegetables we let them saute in the oil for about 5 minutes. We then added the spinach and let it cook for an additional minute or so. Then we added the peas, followed by the coconut milk (since it wasn't listed in the directions we just took a guess). We also added some crushed red pepper to make it spicier. Very tasty. We will definitely make this again! -
I fixed this for a potluck and everyone thought it was very good. I thought it was quite spicy, but others said it all depended on what you were comparing it against. It is apparently not spicy compared to much Thai food; but pretty spicy compared to my normal anglo food. Also, I had it without any rice or noodles which would have mitigated the spiciness. Since the recipe never mentioned when to add the coconut milk, I added it with the first water. Next time I don't think I will add any water. I had the leftovers for lunch today and it was just as good as when freshly made.
