Mixed Gingered Vegetables and Black-Eyed Peas with Coconut

[Guest guest]

This is one of my favourite comfort foods. I made it today with edamame beans in

place of the green beans and then completely forgot to add the creamed coconut

and it still tasted really good.

Christie

 

Mixed Gingered Vegetables and Black-Eyed Peas with Coconut

 

2 Tbsp groundnut oil

350g/12oz potatoes, peeled and thickly sliced

350g/12oz carrots, thinly sliced

350g/12oz green beans, topped and tailed and cut into 2.5cm/1 " lengths

225g/8oz red bell peppers, sliced

1 onion peeled and finely sliced

2 green chillies, deseeded and finely chopped

5cm/2 in piece of root ginger, finely chopped

2 garlic cloves, crushed

1 x 400g tin of black-eyed peas

300mls/half pint vegetable stock or water

1/2 tsp ground ginger

salt and pepper to taste

50g/2oz creamed coconut, grated

 

Saute onion, potatoes and carrots in oil in a large saucepan for 5 minutes,

stirring frequently. Add remaining ingredients except for coconut and stir well,

Bring to the boil, cover and simmer for about 20 minutes until vegetables are

tender. Add coconut, stir for a minute or 2 until it dissolves.

Serve with brown basmati rice and vegetables or salad

 

Serves 4

 

Adapted from A Vegan Taste of East Africa by Linda Majzlik

[Guest guest]

Re: Mixed Gingered Vegetables and Black-Eyed Peas with Coconut

 

This recipe looks like something tasty that I'd like.  I have a question about

it, though:

what is " creamed coconut " ?  Does it come that way?  Is it hard to make? 

 

I have not heard of this before and am curious. Is it available in the U.S., and

if so, is it called " creamed coconut " or something else here?  I'd like to try

this recipe--it looks good!  I love putting some different veggies together into

a single dish.  The creamed coconut ingredient is the only part I found

unfamiliar here and wondered what it is and how to make/find/buy it.

 

Thanks for any info you can pass along!

 

Best regards!

--Laura B., in Illinois, U.S.A.

 

 

 

 

 

[Guest guest]

Creamed coconut or coconut cream is an ingredient used in Oriental, Indian and

Caribbean cooking. I find it in the World Foods section of the supermarket over

here in the UK. I don't know if it is available in the US. It usually comes in a

block which you can grate or it comes in a very thick liquid form in an aseptic

pack. I use it with extra water in recipes to replace a can of coconut milk.

 

Here is a link to Wikipedia which explains how to make it if you cannot find it

in the supermarket:

 

http://en.wikipedia.org/wiki/Coconut_cream

 

You could probably get by substituting coconut milk for some of the vegetable

stock in this recipe.

HTH

Christie

 

, " L.B. " <elbee577 wrote:

>

> Re: Mixed Gingered Vegetables and Black-Eyed Peas with Coconut

>  

> This recipe looks like something tasty that I'd like.  I have a question about

it, though:

> what is " creamed coconut " ?  Does it come that way?  Is it hard to make? 

>  

> I have not heard of this before and am curious. Is it available in the U.S.,

and if so, is it called " creamed coconut " or something else here?  I'd like to

try this recipe--it looks good!  I love putting some different veggies together

into a single dish.  The creamed coconut ingredient is the only part I found

unfamiliar here and wondered what it is and how to make/find/buy it.

>  

> Thanks for any info you can pass along!

>  

> Best regards!

> --Laura B., in Illinois, U.S.A.