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Vegetable-Packed Indian "cornbread"

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“I don't really know what to call this. It doesn't have corn anywhere in it, but the first several times I made it, that's what my husband and I both thought of. It's my slight variation on a recipe called "Tarkari Handi" from the awesome cookbook "Laxmi's Vegetarian Kitchen" by Laxmi Hiremath. It's a delicious vehicle for getting LOTS of vegetables in. Bonus - it's gluten-free and free of all the other irritants my husband can't take on his anti-inflammatory diet.”
12 muffins

Ingredients Nutrition


  1. Combine the coconut milk and cream of rice cereal n a large bowl and mix gently. Set aside for 2-4 hours. I've left it overnight and things turned out fine.
  2. Preheat the oven to 350*F.
  3. Add the vegetables, chickpea flour, chiles, coriander, salt and sugar to the coconut/rice mixture. Mix thoroughly.
  4. Stir in the baking soda and blend well.
  5. Distribute mixture into 12 greased muffin cups. Bake uncovered for 1 hour until vegetables are tender and muffins are lightly browned. Cover loosely with foil and bake about 15 minutes longer.
  6. Cool on a wire rack for about 15 minutes, then serve to surprised guests who will struggle to figure out what's in here. :)
  7. It's especially delicious served with tomato chutney. The original recipe recommends serving with caramelized onion and garlic shreds, toasted cashews and fresh basil, which would also be delicious.
  8. I'm sure you could bake this in a flat pan and it would come out great.

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