Following effort, everyone wants a moment of comfort… The recipe I am suggesting today is one of these healthy and nourishing ones – like stewed beans, lentils, etc. – we enjoy after a busy day or intensive work. This kind of meals, especially when they involve simple preparation and ingredients, I feel like I never know enough of them...
So when I had the occasion to try vegetables cooked in coconut milk at one of my yoga teacher friend’s, I immediately asked her the recipe. Since then, I have been trying different versions, alternating the vegetables and spices and having replaced rice (which was served aside) by bulgur directly added to the pot. Which makes it a complete and balanced meal. Slowly stewed in a cast iron cocotte, the vegetables remain crispy and coconut milk brings softness and smoothness. You can easily find coconut milk in stores (it is often sold in cans). I always have some in my kitchen closet since it easily replaces regular fresh cream and can be used in bakery.
Vegetable Pot with Bulgur & Coconut Milk
2 garlic cloves
1 handful green beans
1 small bunch coriander
2.5 oz / 70 g bulgur
2 tbsp olive oil
1 can / 1 cup coconut milk
2 tbsp fresh ginger, chopped (or 1 tsp ground ginger)
1 tsp ground turmeric
Mince the onion and the garlic cloves. In a cocotte or in a large pot, heat them with olive oil. Add turmeric and ginger. Lower the heat and cook for a few minutes until the onions have softened.
Cut the fennels and carrots into rings. Pour them in the pot. Cover with water (approx. 2 cups), add salt and simmer for 10 minutes.
Cut the cauliflower into nice fleurettes and the green beans in the same length. Pour them in the pot, add bulgur and cover with coconut milk (and if needed some water). Cook for another 10 minutes. Serve in bowls with fresh chopped coriander.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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