Spicy Vegetables in Coconut Milk


200 gm cauliflower
2 small eggplants
6 long beans
200gm cabbage
30ml vegetable oil
2 cups coconut milk
1/2tsp salt
1/2tsp sugar

Spice Paste
4 dried chillies, soaked
5 shallots chopped
3 garlic cloves, chopped
4 candlenuts*
5 gm turmeric
3 thin slices galangal
2 lemon grass stalks


Slice the cauliflower, eggplant, beans and cabbage into bite-size pieces. Wash and drain.

Grind the spice paste ingredients using a mortar and pestle. Heat oil in a wok or cast iron frypan and fry the paste until fragrant.

Add the coconut milk, salt and sugar. Bring to a boil and add the vegetables, cook for 15 minutes until tender. Serve as a side dish with rice and your favourite curry.


*Substitutes: Raw cashews ( Substitute two cashews for every candlenut.) OR blanched almonds ( Substitute two almonds for every candlenut.) or macadamia nuts (a close substitute) OR Brazil nuts (These are three times as large as candlenuts, so use fewer.)

About Karen Foreman-Brown

Karen is a passionate foodie who has found herself in the kitchen (for pleasure and nutrition) much of her life. After cooking at one of Christchurch's most popular veget... View all posts by Karen Foreman-Brown

view all posts

2 thoughts on “Spicy Vegetables in Coconut Milk

  1. AW YISS! I’ve being eating a lot of vege curry recently. Sometimes I add a tin of lentils and turn it into a meal. Sometimes with brown rice and pearl barley on the side.
    I find it *gives* me great energy, rather than a beef curry (where I feel like taking a nap afterwards”.

    Don’t forget the pappadums!

  2. Great to hear! So much better to have energy after a meal rather than feeling bogged down by something difficult to digest.

Comments are closed.