Quick Creamy Coconut Vegetables

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250 g Green beans
1 c Plain yoghurt
1 c Canned coconut cream
3 md Zucchini
2 ts Black mustard seeds
1 md Eggplant (Aubergine)
1 Green capsicum (bell pepper)
60 g Ghee
2 ts Cummin seeds
2 ts Yellow mustard seeds
2 tb Vegetable oil
1 sm Red chilli, finely chopped
300 g Pce of pumpkin
3 md Carrots
1 Red capsicum (bell pepper)
2 Garlic

Original recipe makes 4 Servings



Cut all vegetables into thin 6cm strips. Heat ghee and oil in large pan, add garlic, chilli, mustard and cumin seeds, cook stirring 1 minute. Add vegetables, cook, stirring a few minutes or until vegetables are just tender; add coconut cream and yoghurt, stir until heated through. Compiled: Imran C. Posted to EAT-L Digest 28 Dec 96 From: "Imran C." Date: Mon, 30 Dec 1996 13:17:30 +1000

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