Recipe of the week - Spicy vegetables in coconut milk (Indonesia)
Meat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.
Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.
You can order a copy.
Takes: 40 minutes
One reason people choose to be vegan is to preserve natural resources by making the best use of water and farm lands. Growing food for livestock to feed people is inefficient, and is heavy on water and land too. You can try a different mix of vegetables in this dish from Indonesia, and rice or rotis, make a tasty accompaniment.
1 carrot, chopped finely
½ cup / 75 g green beans, sliced
1 cup / 100 g cabbage, shredded
1 cup / 50 g beansprouts
½ cup / 50 g cucumber, peeled and sliced
2 onions, sliced
1 teaspoon tamarind paste, crumbled
½ teaspoon fresh ginger, grated
2 teaspoons ground coriander
1½ cups / 300 ml coconut milk
2 cloves garlic, crushed
1 Start by boiling some water and cook the potatoes and carrot for 5 minutes. Then add the green beans and cabbage and cook for a further 3 minutes. Drain, retaining the water, and set aside.
2 Boil the retained water again, remove the pan from the heat and put in the beansprouts to soak for 2 minutes. Drain.
3 Now heat the oil in a wok and fry the onions until they are translucent. Next, put in the garlic and then the sliced cucumber, cooking these ingredients for 3-5 minutes.
4 While that is happening, mix the crumbled tamarind paste with the ginger, coriander, salt and coconut milk in a bowl.
5 Now pour the coconut milk mixture over the cucumber and onion in the wok. Stir and heat gently for about 5 minutes.
6 Finally, put in the cooked potatoes, carrot, cabbage and beansprouts. Season, and cook for a few minutes, stirring frequently, until the ingredients have integrated.
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