Vegetables in a Hot Coconut sauce | Hari Ghotra
5.0/5 rating 1 vote

Hot Coconut Vegetables

Nariyal sabjee

  • Heat Hot
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN
  • Prep 5 mins
  • Cook 20 mins
Hot Coconut Vegetables

A delightful vegetable dish that is cooked in a spicy coconut sauce. Simple, light and creamy yet bursting with the coastal flavours of Southern India.

Hari says

Cooking for your vegetarian friends can be a bit tricky sometimes, especially if you want to make something different and delicious. After all, there’s just so much fun you can have with a courgette risotto, as the song goes.

That’s why you need to try this. I really like it because it’s light and versatile and tastes so fresh. It's easy and quick to put together and it tastes like you’ve made a real effort (which you sort of have but not as much as they’ll think ha ha!).

I generally cook my version with peppers, mushrooms and green beans but you can really use any vegetables you have in the cupboard (just adjust your cooking time to make sure the vegetables end up nice and soft).

It probably won’t turn you veggie, but it’s so good you’ll consider it.

  • Ingredients
  • Method
  • ½ red pepper, cut into chunks
  • ½ green pepper, cut into chunks
  • 10 mushrooms, quartered
  • 100g green beans, topped and tailed
  • 1 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 2 medium onions, blended in a food processor to a grated consistency
  • 200g tinned plum tomatoes
  • 1 tsp salt
  • 1 tsp turmeric 
  • ½ tbsp chilli powder (optional)
  • 2 or 3 green chillis, chopped
  • 200ml coconut cream
  • 1 tbsp garam masala
  • 1 handful fresh coriander, chopped
  1. Heat oil and butter in a pan and add cumin seeds.
  2. When sizzling and aromatic add the minced onions and fry until golden colour.
  3. Add the tomatoes, salt, turmeric, chilli powder and fresh chillies.
  4. Stir together and leave to cook so the tomatoes break down and you are left with a thick paste.
  5. Pour in the coconut cream and cook gently for a few minutes so the flavours combine.
  6. Soya chunks should be soaked for at least 15 minutes. Remove from the water and squeeze out the excess water. Add these and the vegetable to the sauce and stir.
  7. Reduce the heat and leave to cook for about 15-20 minutes.
  8. Taste the sauce and adjust seasoning if required.
  9. Remove from heat and add garam masala and throw in the fresh coriander to serve.

Nutritional information

Typical values* per Serving
Calories124
Fat (g)11
of which saturates (g)7.7
Carbohydrates (g)5.0
of which sugars (g)4.1
Fibre (g)0.9
Protein (g)2.0
Salt (mg)0.82
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Hari Ghotra