VCE--Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk

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* Exported from MasterCook *

 

Cauliflower, Spinach, and Potato Stir-Fry with Coconut Milk

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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1 small cauliflower -- cut into small florets

1/2 pound fingerling or red potatoes -- sliced 1/3 " thick

salt

1 bunch scallions -- sliced, including a few inches of the

greens

1/2 cup chopped cilantro

1/2 teaspoon turmeric

2 serrano chiles -- minced

3 1/2 tablespoons peanut oil

1 large bunch spinach -- stems removed

1 15 oz can unsweetened coconut milk

 

Separately boil the cauliflower and potatoes in salted water until tender, then

drain. Set aside 2 tablespoons each of the scallions and cilantro and puree the

remaining cilantro. turmeric, chiles, and 1 1/2 tablespoons of the peanut oil.

 

Heat the wok, then add 2 teaspoons of the oil and swirl it around the sides.

When hot, add the scallions and stir-fry for 1 minute. Add the spinach and

stir-fry until wilted and tender. Remove and set aside. Add another 2

teaspoons of oil and fry the puree until fragrant. Add the cauliflower and

potatoes, season with 1/2 teaspoon of salt, and cook until heated through. Pour

in the coconut milk and add the spinach. Bring to a boil and simmer for 2

minutes. Taste again for salt and serve garnished with the reserved cilantro

and scallions.

 

Source:

" page 265 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 115 Calories; 12g Fat (90.1% calories

from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

Serving Ideas : Serve over brown or white basmati rice.

 

NOTES : Though stir-fried, this is not a Chinese dish, but an Indian-inspired

one.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0