Veggies in Creamy Coconut Milk

I cooked some of my favorite veggies in coconut milk two nights ago for dinner. My choice of veggies were cauliflower, eggplant, potatoes and tomatoes. We all enjoyed this rich savory dish very much. All the veggies tasted creamy and delicious and were full of coconutty sweet flavor. This vegetarian dish is easy to prepare and cook. Pick your favorite veggies and give it a try! It was a little rich, but so full of vegetables that it didn’t feel too indulgent. …Choose full-fat coconut milk for its richness (you won’t regret it!)

Print Recipe

No ratings yet

Veggies in Creamy Coconut Milk

This dish is creamy, coconutty, and full of healthy vegetables like cauliflower, eggplants, tomatoes, and potatoes.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Asian Fusion

Keyword: coconut, cauliflower, eggplant, tomatoes, potatoes

Servings: 5

Calories: 327kcal

Cost: 15

Equipment

• A large skillet

Ingredients

• 1 can coconut milk 13.5 fl oz (400ml)
• 1 eggplant medium, peel the skin (optional), cut into 2 inches cubes
• 3 golden potatoes medium, peel the skin and cut into 1 inch cubes
• 2 tomatoes a quick dip in the boiling water to peel the skin (optional), cut the medium size tomatoes into 6-8 thick wedges
• 1/2 cauliflower 4 cups of florets
• 1/2 onion medium, diced
• 1 clove garlic smashed and diced
• 2 tbsp coconut oil

Instructions

• Heat the skillet over the medium high heat, add the coconut oil once the pan is hot. Add the garlic and onion to the pan after the coconut oil is melted and hot. Stir and saute the onion until they're light brown, then add the potatoes to the pot. Mix everything well, lower the heat to medium and cook the potatoes for about 10 minutes, give them some stir every 2 minutes.
• Now it's time to add the cauliflower and eggplant, mix them well and continue to saute the veggie for 2-3 min. Add the tomatoes the last. Now all the veggies are in the pot, let's pour the coconut milk into the pot, add the salt and mix everything well. Raise the heat to high heat and change it back to medium heat once the coconut milk boils. Cover the pot and let it simmer for 10 minutes.
• Test the potatoes and the cauliflower to your preferable softness. Remove the pot from the heat once the dish is done.

Nutrition

Calories: 327kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 1112mg | Fiber: 7g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 58mg | Calcium: 54mg | Iron: 4mg