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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Lunch Ideas

Here is Lunch Showcase #1. These are some of the lunches we've had. As I mentioned in the 30 Day Nature Isle Recipe Marathon Wrap Up, these meals are to help trigger ideas as to how you can add more vegetables into your lunch or dinner 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!

Ground Provisions with Pumpkin and Spinach in Coconut Milk

Lentils served over plain rice with green banana, avocado, tomato and carrot

Breadfruit with Cucumbers in Coconut Milk

Macaroni salad with avocado and raw ripe plantain

Carrot rice with pumpkin mash, ground provisions and carrot & cabbage slaw

Potato Salad, Black Beans, Sliced Cucumbers and Grated Carrot

Spaghetti, Corn, Green Bean & Spinach Dish with Lentils

Hope you enjoyed this first glimpse into our lunch table. Go ahead and share in the comments some of the vegetarian type of meals you have had.

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Yellow Vegetable Rice Recipe

When I did this recipe during the week my 10yr old son said it looked like Sunday food because Sunday food always seems better even though it may be the same meal as a week day.  Funny child.  Here is the 30th recipe in our 30 Day Nature Isle Recipe Marathon.

Yellow Vegetable Rice

1 cup rice

1 carrot

1 small beet (or 1/2 normal size beet)

1 handful spinach leaves

1/2 onion

3 cloves garlic

1 tsp turmeric powder

Dash of curry

Sea salt

Method

Put rice in pot or rice cooker and add water to about 2 inches above the level of the rice.  Add sea salt and 1 tsp turmeric powder. Cover and let rice come to a boil.  Lower heat. While rice is cooking grate carrot and beet and set aside.  Chop spinach leaves and grate garlic. Slice onion and in another pot saute the onions in coconut oil or olive oil until translucent.  Add a dash of curry, the vegetables and a bit of sea salt. Saute vegetables for about 3 minutes then add garlic.  Stir well and turn off heat.  When rice is done add sauteed vegetables and a drizzle of coconut oil or olive to rice and mix well to incorporate vegetables.  Serve and enjoy!

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Egg Spinach and Green Bean Scramble

This is the 28th recipe in our 30 Day Nature Isle Recipe Marathon.

Egg Spinach and Green Bean Scramble

3 eggs
1 handful spinach leaves
1/2 cup cut green beans
1/4 onion
3 cloves garlic
Sea salt
Coconut oil/olive oil

Method
Wash and chop spinach leaves and set aside.  Chop onions and grate garlic. Saute onions in coconut oil/olive oil until translucent.  Add green beans, spinach, sea salt and saute until vegetables are cooked through, lowering the heat to prevent burning(if necessary add a little water).  While vegetables are cooking whisk the eggs and add to the pot when vegetables are done.  Add garlic at this point and stir.  When eggs are almost done turn off the heat and keep stirring(the remaining heat will finish cooking the eggs).  Serve and enjoy!

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Spinach Beet and Lentil Pattie Recipe

This is the 27th recipe in our 30 Day Nature Isle Recipe Marathon. 

Spinach Beet and Lentil Pattie

1 cup dry lentils

1 sprig thyme
1 large beet

1 small bunch spinach
¾ cup flour
Sea salt

2 tbsp curry
¼ cup chopped chives

Method

Put lentils to boil in three times the amount of water.  Add thyme and cover, leaving the cover slightly open to prevent spilling over while cooking. While lentils are cooking, grate beet and chop spinach. Put into a bowl and add 1 tbsp curry and chopped chives.  When lentils are tender add sea salt and other tbsp of curry.  Adjust lentils to taste, then add to bowl with vegetables. Add flour and a bit more sea salt. Form into balls and then flatten.  Mixture will be slightly moist.  Grease baking sheet and place patties on them or use parchment paper instead.  Bake at 350 degrees for about 15 - 20 minutes. Serve and enjoy!

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Spinach Rice

This is the 23rd recipe in our  30 Day Nature Isle Recipe Marathon.

Spinach Rice

1 cup chopped spinach

1 cup rice

Sea salt

1- 2 tbsp coconut oil/olive oil

Water

Method

Put rice and salt in a pot or rice cooker and add water to about 2 inches above the level of the rice.  Let come to a boil and after about 10 minutes add spinach and oil.  Lower heat and cover.  After about 5 minutes, stir.  When rice is cooked, stir again.  Serve and enjoy!

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Spaghetti and Veg Balls in Tomato Sauce

This is the 19th recipe in our 30 Day Nature Isle Recipe Marathon. This is another recipe that you can change the vegetable combination. Use whatever vegetables you have on hand.  If you juice regularly this is a good way to use the pulp.

Spaghetti and Veg Balls in Tomato Sauce

1 pkt spaghetti

1 small beet

1 large carrot

1 chunk pumpkin
Handful of spinach leaves

1 cup chopped green seasoning mix(chives, parsley, celery)

5 cloves garlic

1 onion

1 1/2 cups flour

Sea salt

1 can tomato sauce

2 tbsp curry

Method

Spaghetti: Cook spaghetti in salted water according to directions on package. While spaghetti is cooking we will work on the sauce.

Sauce: Saute remaining onion in coconut oil or olive oil until translucent. Add 1 tbsp of the curry, and saute for another 10 seconds or so.  Add tomato sauce, sea salt and about 2 cups of water.  Let come to a boil then lower heat. While sauce is simmering we will work on the veg balls.

Veg Balls: Grate beet, carrot, pumpkin and garlic.  Chop onion and spinach leaves and add 3/4 of chopped onion and the chopped spinach to grated vegetables. Add green seasoning, 1 tbsp of the curry and sea salt. Mix well.  Add flour and mix thoroughly. Form into balls and add to sauce.  Cover and let cook for about 10 minutes or so. If the sauce does not cover the balls then after 10 minutes turn the balls in the sauce and let cook for another 5 minutes or so. Taste sauce and adjust salt to taste.
Spoon the veg balls and sauce over the spaghetti and enjoy!

N.B. For those who like a little sweetness to their tomato sauce feel free to add a little tomato ketchup or sugar to the sauce.
Also for those who have a food processor, use it. It will make the chopping process easier.

Here's a closeup of the veg ball:

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Spaghetti Corn, Green Beans and Spinach Dish

This is the 14th recipe in our 30 Day Nature Isle Recipe Marathon.

Spaghetti Corn, Green Beans and Spinach Dish

1/4 pkt of wholewheat spaghetti

1/2 can of whole kernel corn

1/2 cup spinach

1/4 cup green beans

Mayonnaise

Sea salt

Method

Cook spaghetti as directed on package in salted water.  If you're using fresh green beans you may cook the green beans with the spaghetti or separately, your choice.  If you're using canned green beans, there's nothing else to do but wait for the spaghetti to cook.  If you're using fresh corn, then boil the corn and green beans together and the spaghetti separately.  When spaghetti is done, drain water and add the vegetables and mayonnaise.  Add sea salt if you desire. Serve and enjoy!

N.B. Feel free to add onions and garlic for an added dimension of flavor. Remember, if you're using fresh vegetables, reserve the water the vegetables were cooked in to add more flavor to your gravies or soups.

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Tossed Vegetable Quiche

This is the 12th recipe in our 30 Day Nature Isle Recipe Marathon.  This recipe came about when I had some leftover tossed salad in the fridge that was just a tad wilted and could not be served as is.  Hence the name "tossed".  So feel free to omit any of the vegetables and add any of your favorites.

Tossed Vegetable Quiche

4 eggs
Tomato, diced

Onion, sliced/chopped 

Garlic, grated

Spinach, chopped

Beets, grated

Lettuce, shredded
Carrot, grated
Cabbage, shredded

Pumpkin, grated
Parsley, chopped
Celery, chopped
Sea salt
Curry


Method
Toss vegetables together. Add salt, curry and garlic. Whisk egg and add to tossed vegetables.  Grease baking dish and pour mixture in.  Bake at 350 degrees for about 25 minutes.  Check at about 15 minutes to ensure that the dish doesn't burn because all ovens are not created equal.
Cut into slices. Serve and enjoy!

N.B. This dish can be re-created over and over and never be the same.  Just change the vegetable combinations and you have a variety on your hands.

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Pumpkin and Spinach in Coconut Milk

Here is the 5th recipe in our 30 Day Nature Isle Recipe Marathon.

Pumpkin and Spinach in Coconut Milk

2 cups pumpkin, cubed or diced

2 cups spinach, chopped

1/2 onion, sliced thinly

5 cloves of garlic

Sprig of thyme

Coconut oil/Olive oil

1/2 cup coconut milk

Sea salt

Method

Heat oil in pan or skillet.  Add onion and saute until translucent. Add spinach and pumpkin and saute for about 30 seconds to a minute.  Add the sprig of thyme, sea salt to taste and enough water to cover the vegetables. Let come to a boil.  Lower heat and let vegetables cook.  When pumpkin is soft add garlic and coconut milk and let simmer for about one minute.  Adjust salt according to your taste buds.  

Serve and enjoy!

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White Potato and Spinach Salad

Here is the 4th recipe in our 30 Day Nature Isle Recipe Marathon.

White Potato and Spinach Salad

4 white potatoes
1/2 cup finely chopped spinach
Mayonnaise
Sea salt

Method
Peel white potatoes and steam(or for added nutrition leave potato skins on). Cut potatoes into chunks and place in a bowl. Add chopped spinach, salt and mayonnaise. Mix them all together.
 Enjoy!

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