Description
Bright vegetable dish with mushrooms and coconut milk, which perfectly complement the fast table. Feeding any cereals or potatoes. For me, in vegetable recipes coconut milk plays an important role, as it completely replaces the cream, giving any dish a delicacy and richness, not to mention its use, the taste and wsaioctl with the body, without harm to the figures (with caution for people suffering from fructose intolerance). And soy sauce is indispensable as a flavoring, adding a dish unique colors.
Ingredients
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Mushrooms
250 g
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Carrots
2 piece
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Pepper
2 piece
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Onion
0.5 piece
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Puree tomato
0.5 cup
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Garlic
2 tooth
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Soy sauce
3 Tbsp
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Lemon juice
2 Tbsp
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Vegetable oil
3 Tbsp
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Spices
-
Cauliflower
200 g
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Ginger
1 tsp
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Coconut milk
0.5 cup
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Water
1 cup
Cooking
Wash the mushrooms, dry, coarsely chop. We have so far only such fresh mushrooms.
Sliced mushrooms, pour soy sauce and lemon juice (I have lime). To remove the chill while preparing the other vegetables. A small head of cauliflower in a pot with boiling water for 10 minutes, then disassemble on inflorescences.
Clean green Bulgarian pepper, carrot, onion and garlic. Carrots cut into thin wedges, green pepper strips medium onion - quartered rings, garlic finely chopped.
In a skillet or wok, heat the rust. oil, 5 minutes and cook the carrots.
Add the mushrooms together with the marinade, green pepper, onion and garlic. Cook, stirring, for another 5 minutes.
Add tomato puree (you can just grate a few tomatoes with a slice of ginger), ginger, cauliflower. Fry 10 minutes, until almost all the liquid has evaporated and tomato paste starts to fry.
Pour water and coconut milk, 1tbsp. L. soy sauce and season with spices (1/2 tsp of mixed spices, cumin and coriander, salt to taste). Simmer, covered, not forgetting to stir occasionally, until cooked all the vegetables and mushrooms (about 15 minutes). Serve the stew hot with rice, buckwheat, other cereals or potatoes. I served with cous-cous.
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