Curried Vegetables In Coconut Milk Recipe

Curried, one of the interesting ways to prepare vegetables with flavour.

Curried Vegetables In Coconut Milk

Curried Vegetables In Coconut Milk

1/2 onion

3 cloves garlic

1 chunk pumpkin

1 christophene(chayote)

1/2 handful of bok choy(chinese cabbage)

1/2 handful of spinach

1/2 cup green beans

1 sprig celery

1 sprig parsley

2 tbsp curry

Coconut milk

Coconut oil/Olive oil

Sea salt

Method

Chop and saute onion in coconut oil until translucent.  Add curry, stir and let saute for another 15 seconds or so.  Add water, the green beans and sea salt.  Dice pumpkin and add to the pot.  Peel and dice christophene and add to pot as well.  Chop bok choy, spinach, celery and parsley and add to the pot.  The water level should be about an inch or so above the level of the vegetables.  Cover and let vegetables cook. Grate garlic and set aside. When vegetables are tender, add garlic and coconut milk. Adjust salt to taste.  Lower heat and let simmer for about 5 minutes.  Serve and enjoy!

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Sweet Potato, Dasheen and Veggie Pattie Recipe

I love to find different ways to prepare the foods that we eat day in and day out. This keeps boring out of the kitchen and makes every meal different though it may be the same foods we're eating. This recipe is one of those I came up with as a different way of eating ground provisions by using it in place of bread. This can be had with breakfast like I did or with lunch since it has provisions in it. 

Sweet Potato, Dasheen and Veggie Pattie

Sweet Potato, Dasheen and Veggie Pattie

1 sweet potato
1 small dasheen
1 carrot
1 leaf (bok choy) chinese cabbage
Sea salt
1/4 onion
Coconut oil/Olive oil
Dash of curry

Method

Wash sweet potato and put to boil in a pot of salted water.  Peel dasheen and put into the same pot.  While they are cooking, wash and grate carrot into a bowl.  Chop bok choy (chinese cabbage) and onions and add to carrots. Sprinkle sea salt and drizzle about 1 tbsp coconut oil over them. Mix well, cover and let sit. When sweet potato and dasheen are cooked, drain the water and mash them.  Add to vegetables with a dash of curry and mix well. Taste and adjust the salt content as needed.  Form into balls and flatten to make into patties.  Serve and enjoy!

N.B. You may also fry or bake these for a different taste altogether. I plan on doing that one of these days. With this recipe you have a combination of cooked and raw so you end up getting the goodness of raw veggies and all their raw nutrition. You can also change the veggie combination or the provision combination as well.

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Breakfast Ideas

Here is Breakfast Showcase #1. These are some of the breakfasts we've had. Like I wrote in the 30 Day Nature Isle Recipe Marathon Wrap Up, these are to help trigger ideas as to how you can incorporate more vegetables into your breakfast meal. Some of the pictures are not recent so the picture quality is not as good as others.  In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

White Cabbage, Red Cabbage & Avocado Salad with Raw ripe plantains and sardines

Pumpkin & Christophene with fish, avocado & crackers

Pita Bread with Bok Choy(Chinese Cabbage) & Tomato Saute

Sesame Tuna with Lettuce & Tomato Salad

Lettuce & Plantain Salad with mackerel and Sorrel Muffins

Sauteed cabbage, scrambled eggs, ripe papaya and avocado

It is very simple to add more vegetables and fruits into your eating plan. Hope you enjoyed this first glimpse into our breakfast table.  Why don't you go ahead and share some of your own breakfasts in the comments. It would help trigger some ideas for me too.


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Bok Choy and Tomato Saute

Remember My Lightbulb Moment With Chinese Cabbage?  Well, since then I've come a long way and prepared bok choy several times.  This 21st recipe in our  30 Day Nature Isle Recipe Marathon is one of the ways I've prepared it.

Bok Choy and Tomato Saute

1 bunch bok choy(chinese cabbage)

1 onion

2 tomatoes

3 cloves garlic

1 sprig thyme

Sea salt

Coconut oil/Olive oil

Method

Trim off the root end of the bok choy, wash, chop and set aside.  Slice onions and saute in coconut oil/olive oil until translucent.  Add thyme, salt and bok choy. Lower heat to the lowest level and cover. While bok choy is cooking, dice tomatoes and grate garlic.  Stir the bok choy often to prevent sticking. Add a few tablespoons of water if necessary to keep it from burning.  After bok choy is cooked, add garlic and tomatoes and let saute for about 30 seconds or so.  Adjust salt to taste.  Serve and enjoy!

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Bok Choy(Chinese Cabbage) and Pumpkin Saute

When I was first introduced to Bok Choy aka Chinese Cabbage, I was unsure how to prepare it. The majority of the time I used it in soups.  Then I got a little more courage and tried it different ways. This is one of the ways I came up with.  It didn't come out too bad (If I do say so myself... smile).  Here is recipe #16 in our 30 Day Nature Isle Recipe Marathon.

Bok Choy(Chinese Cabbage) and Pumpkin Saute

1 bunch bok choy

2 cups pumpkin, diced

1/2 onion

3 cloves garlic, grated

Sea salt

Coconut oil/Olive oil

1 cup water

1 tbsp curry

 

Method

Trim the end off the bunch of bok choy. Wash bok choy, chop and set aside.  Slice onions and saute in coconut oil or olive oil until translucent.  Add curry and saute for another 10 seconds or so.  Add bok choy and pumpkin and saute for another 10 seconds.  Add water and sea salt.  Cover and let come to a boil.  When the pot is boiling, lower heat and let cook. When pumpkin is cooked the liquid should have reduced quite a bit. Add garlic and more sea salt if needed.  Serve and enjoy!

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