Food > Recipe Directory > Courses/Meal Type > Sides > Coconut Vegetables with Fresh Chili Sauce
Coconut Vegetables with Fresh Chili Sauce Recipe
Coconut Vegetables with Fresh Chili Sauce
Ingredients
- 2 cans (each 400 mL) coconut milk
- 1/2 tsp (2 mL) salt
- Half head cabbage, chopped
- 1 bunch fresh spinach
- Sauce:
- 6 hot red peppers
- 8 anchovy fillets (or 2 tbsp/30 mL fish sauce)
- 1 small onion quartered
- 4 cloves garlic
- 1/4 cup (60 mL) lime juice
- 1 tbsp (15 mL) light brown sugar
Preparation
Sauce: Halve and seed 3 of the hot peppers; chop roughly.
Rinse anchovy fillets with warm water to remove oil.
In food processor, purée hot peppers, anchovies, onion and garlic. Pulse in lime juice and sugar; scrape into small serving bowl. (Make-ahead: Refrigerate for up to 2 days. Bring to room temperature before continuing.)
In saucepan over medium-high heat, bring coconut milk, 1 cup (250 mL) water and salt to boil. Add cabbage; boil until tender-crisp, 4 to 5 minutes. Using slotted spoon, transfer to serving platter.
Add spinach to pot; boil until wilted, about 2 minutes. Using slotted spoon, add to serving platter. Serve with sauce to spoon over vegetables.
Makes 6 servings.
- Serving(s)
- 6
| Per serving: about | |
|---|---|
| Calories | 60 |
| Protein | 4 g |
| Fat (total) | 1 g |
| Carbohydrate | 10 g |
| Fibre | 3 g |
| Cholesterol | 5 mg |
| Sodium | 430 mg |
| Calcium | 10 % RDI |
| Iron | 16 % RDI |
| Vitamin A | 49 % RDI |
| Vitamin C | 75 % RDI |
| Folate | 40 % RDI |
Source
Homemakers Magazine: April 2004
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