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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

Per Serving Total
Calories 414.6 kcals 1658.2 kcals
Carbohydrates 33.3 grams 133.2 grams
Fat 29.6 grams 118.4 grams
Protein 3.7 grams 14.8 grams
Cook Time
30 mins
Produces
4 people
Allergies
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

Steps

  • Grind all spice paste ingredients into a paste using a mortar and pestle.
  • Heat vegetable oil in a wok over high heat and fry the spice paste for 3 minutes.
  • Add aromatics and coconut milk, then simmer for 10 minutes until slightly thickened.
  • Add green beans, carrots, and shallots and simmer for 10 minutes until tender.
  • Add cucumber and chillies and simmer for a further 3 minutes.
  • Stir in vinegar, sugar, and salt, then simmer for 3 minutes and adjust seasoning.
  • Remove lemongrass and bay leaves before serving in bowls.