Ingredients for Mixed Vegetable Kootu
- 1/2 cup shredded coconut
- 1 cup packed cilantro leaves, plus more for garnish
- 1/2 cup coconut milk
- 2 cloves garlic
- 1 serrano chile
- 0 Ground Coriander (coriander seeds are used instead)
- 1/4 tsp cayenne pepper
- 1 cup chopped carrots
- 1 cup chopped sweet potatoes
- 1 cup chopped cauliflower florets
- 1 cup trimmed green beans
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp curry leaves
- 1 cup water
- 1 tbsp coriander seeds
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Mixed Vegetable Kootu
- Combine 1 cup packed cilantro leaves, 1/2 cup shredded coconut, 1/2 cup coconut milk, 2 cloves garlic, 1 serrano chile (deseeded and minced, or to taste), 1 tbsp coriander seeds, and 1/4 tsp cayenne pepper in a food processor. Process until a smooth paste forms.
- Set aside the cilantro-coconut paste.
- In a large skillet or pot, combine 1 cup chopped carrots, 1 cup chopped sweet potatoes, and 1 cup water. Bring to a simmer over medium heat and cook for 2 minutes.
- Add 1 cup chopped cauliflower florets, cover, and simmer for another 2 minutes.
- Add 1 cup trimmed green beans, cover, and cook for 2-3 minutes, or until vegetables are tender-crisp.
- Stir in the cilantro-coconut paste. Season with salt and pepper to taste.
- Cover and keep warm.
- In a small skillet, heat 1 tbsp oil over medium-high heat.
- Add 1 tsp mustard seeds and cover. Cook for 30 seconds, or until the sizzling subsides.
- If using, stir in 1 tbsp curry leaves.
- Add the mustard seed and curry leaf tempering to the vegetable stew.
- Serve hot or at room temperature. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
74g
Carbs
5g