Cooking with Peachy

Posts Tagged ‘vegetable recipe’

Difficulty: 

Preparation time: 60′

Servings: 4

Calories per serving: 325 kcal

EGGPLANT INGREDIENTS:

DIPPING:

GOOD FOR 10 PERSONS.

Note: ingredients quantity can be adjusted to fit the number of people you cook for.

INGREDIENTS:

• CARROTS – 700 gr.
• ONION – 1 PC.
• HOLLAND BEANS – 250 gr.
• RED BELL PEPPER – 1PC. MEDIUM SIZE
• CAULIFLOWER – 1PC. (ABOUT 600gr.)
• POTATOES – 1 kg.
• OLIVE OIL – 2 tbsp.
• BROTH CUBE – 1 PC. (vegetable flavor)
• CURRY POWDER – 3 tsp.
• COCOMILK – 1 CAN
• GROUNDED BLACK PEPPER – 1 tsp.

PROCEDURE:

Heat the olive oil in a large pot. Saute the onion and the garlic then add the cauliflower, half of the cocomilk, the broth cube and the grounded black pepper for seasoning. Once cauliflower is semi cooked, add the carrots, the potatoes and the remaining cocomilk where you dissolved the curry powder, cook for additional 5min then add the Holland beans and red bell pepper, leave simmer for 5 minutes or until vegetables are cooked and serve.

GOOD FOR 6-8 PERSONS.

INGREDIENTS:

• CAULIFLOWER – 500 gr.
• BROCCOLI – 200 gr.
• CARROTS – 200 gr.
• COSTE – 200 gr. (YOU CAN ALSO USE PECHAY OR KAYLAN LEAVES)
• OYSTER SAUCE – 5 tbsp.
• WATER – 300 ml
• CORN STARCH – 1 tbsp.
• BROTH CUBE – 1 PC. (VEGETABLE FLAVOR)

PROCEDURE:

Bring to boil the water in a medium size pan and add the broth cube. Prepare a large serving dish for all the vegetables.

Boil, in a separate time, the Coste for 5 minutes, Cauliflower for 8 minutes, Broccoli for 7 minutes and Carrots for 5 minutes, arrange the vegetables in the serving dish.

Heat the medium size pan over a medium fire, add 300ml of water and the oyster sauce, once boiling, add the corn starch, dissolved in few water, to thicken the sauce. Scoop out the sauce into the vegetables and serve.