Vegetables Cooked in Turmeric and Rice Vinegar

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

Vegetarian Healthy Asian Vegetables Coconut

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

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Rice Wine Vinegar

Liquids

400

Coconut Milk

NutsSeeds

cloves

Garlic

Used for spice paste

Turmeric

Fresh piece, used for spice paste

piece

Candlenuts

Used for spice paste

tbsp

Salt

Used for spice paste

stalks

Lemongrass

Bruised slightly

piece

Bay Leaf

Galangal

Fresh piece, slightly crushed

piece

Kaffir Lime Leaf

tsp

Salt

To taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Shallot

Used for spice paste

Ginger

Fresh root, slightly crushed

250

Green Bean

Washed, trimmed, cut into 5mm lengths

400

Carrot

Trimmed, cut into 5mm cubes

piece

Cucumber

Deseeded and chopped into 7mm cubes

piece

Red Bird's-Eye Chilli

Left whole

Method

Heat vegetable oil in a wok over high heat and fry the spice paste for 3 minutes.

Stir in vinegar, sugar, and salt, then simmer for 3 minutes and adjust seasoning.

Add cucumber and chillies and simmer for a further 3 minutes.

Grind all spice paste ingredients into a paste using a mortar and pestle.

Add green beans, carrots, and shallots and simmer for 10 minutes until tender.

Add aromatics and coconut milk, then simmer for 10 minutes until slightly thickened.

Remove lemongrass and bay leaves before serving in bowls.