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Vegetables Cooked in Turmeric and Rice Vinegar

A soupy, Asian-style vegetable dish with aromatic spices, coconut milk, and a tangy rice vinegar finish.

VegetarianHealthyAsianVegetablesCoconut
Estimated Nutrition
Calories
414.6
kcal / serving
1658.2 kcal total
Carbs
33.3g
per serving
133.2 g total
Fat
29.6g
per serving
118.4 g total
Protein
3.7g
per serving
14.8 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
3
tbsp
Rice Wine Vinegar
Liquids
400
ml
Coconut Milk
NutsSeeds
3
cloves
Garlic
Used for spice paste
3
cm
Turmeric
Fresh piece, used for spice paste
5
piece
Candlenuts
Used for spice paste
1
tbsp
Salt
Used for spice paste
2
stalks
Lemongrass
Bruised slightly
2
piece
Bay Leaves
2
cm
Galangal
Fresh piece, slightly crushed
3
piece
Kaffir Lime Leaves
1
tsp
Salt
To taste
OilsFats
2
tbsp
Vegetable Oil
Vegetables
5
piece
Shallots
Used for spice paste
3
cm
Ginger
Fresh root, slightly crushed
250
g
Green Beans
Washed, trimmed, cut into 5mm lengths
400
g
Carrots
Trimmed, cut into 5mm cubes
50
g
Shallots
Cut into small pieces
1
piece
Cucumber
Deseeded and chopped into 7mm cubes
12
piece
Red Bird's-Eye Chillies
Left whole

Method

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