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Title: Spicy Potatoes and Coconut

4 T oil
2 t ground coriander
1/2 t chili powder
1/2 t turmeric
1/2 t cumin
4 - medium potatoes, cooked, peeled, and cubed
1/2 C grated unsweetened coconut
1 - lemon, juice and pulp
1 t salt
1/4 c water
1/4 t fenugreek seeds
1 - medium onion, finely chopped

Heat 3 tablespoons of the oil in a skillet. Add ground coriander, chili powder, turmeric, and cumin. Fry for 2-3 minutes. Add potatoes, coconut, lemon juice and pulp, and salt. Mix well. Add water, enough to keep the mixture from burning. Simmer very slowly for about 5 minutes.

Meanwhile, heat remaining tablespoon of oil. Fry fenugreek seeds for a minute, then add onion and brown it. Stir into potatoes and serve.


From A Taste of India
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Title: Kerala Theeyal

2 C eggplant, cut in 1-inch cubes
3 T vegetable oil
1/4 t turmeric
1/4 t chili powder
1/2 C grated unsweetened coconut, toasted
1/4 t ground black pepper
1 t salt
1 C water
1/4 C lemon juice
1 - small onion, finely chopped
1 T green pepper, finely chopped
1/8 t fenugreek seed
1/8 t mustard seed

Heat 2 tablespoons of vegetable oil and put in the eggplant cubes. Sprinkle on the turmeric and chili powder and fry for 2-3 minutes, stirring constantly.

Add the grated coconut, which has been toasted previously a golden brown in the oven, to the eggplant. Put in black pepper, salt, and water Mix well and simmer about 10 minutes.

Meanwhile, fry mustard and fenugreek seeds in the remaining tablespoon of oil until they pop. Put in the onion and brown. Add to the eggplant along with the lemon juice. Stir thoroughly and simmer another 5 minutes or until the eggplant is quite tender.


From A Taste of India
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---begin-tinykitchen---
Title: Eggplant in Coconut Milk

1 - large eggplant, sliced
1 t tuermeric
1 1/2 t salt
5 T vegetable oil
1/2 t mustard seeds
1 - small onion, chopped
1 - cloves garlic, crushed
1 - green chili, finely chopped
1 t grated ginger
2 t ground coriander
1 t cumin
1/2 t chili powder
1 - bay leaf
0 - pinch of cinnamon
3 T vinegar
1 1/2 C thin coconut milk
1/2 t sugar

Mix together salt and turmeric and rub into eggplant slices. Heat 4 tablespoons of the vegetable oil and brown the eggplant slices. Remove from skillet and set aside.

Heat remaining tablespoon of oil and fry mustard seeds until they crackle. Put in onion, garlic, green chili, ginger, coriander, cumin, chili powder, bay leaf, and cinnamon. Fry a minute or two. Meanwhile, add vinegar to eggplant slices and then combine with onion-spice mixture. Stir in coconut milk and simmer very slowly, stirring frequently, for about 15-20 minutes.

Watch carefully, as this will burn very easily. Add sugar just before removing from pan.


From A Taste of India
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---begin-tinykitchen---
Title: Coconut Rice

1 1/2 C grated unsweetened coconut
4 C water
1/4 C oil
1 - small onion, thinly sliced
2 T green pepper, chopped
1 - clove garlic, crushed
2 - whole cardamom seeds
4 - cloves
1 - cinnamon stick
2 t salt
1/2 C cashews, coarsely chopped
1/4 t cayenne
2 C long grain rice
1 - large tomato, peeled and chopped

Combine 1 cup of the coconut with the 4 cups water and bring to a boil. Remove from heat and let stand for 20 minutes. Strain, reserving the liquid for cooking the rice. Be sure to press out all excess moisture from coconut.

Saute onion in oil until golden. Add chopped green pepper, cardamoms, cloves, cinnamon, salt, cashews, and cayenne. Fry for 2-3 minutes. Add rice and stir for another 3 minutes.

Meanwhile bring the reserved coconut liquid to a boil and add the tomato, remaining 1/2 cup of coconut, and the hot, sauteed rice mixture. Stir. Cover tightly and steam until the rice is done.


From A Taste of India
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---begin-tinykitchen---
Title: Bananas in Coconut Milk

2 - large ripe bananas
1 - can coconut milk (15 oz.)
1-2 T granulated sugar
1 t cinnamon, plus more for sprinkling
1/4 t ground cloves
1/2 t ground nutmeg

Peel the bananas and cut into bite-size pieces.

In a medium-size saucepan, bring the coconut milk to a boil. add the sugar, 1 teaspoon cinnamon, cloves, and nutmeg, stirring to dissolve. Add the bananas.

Return to a boil, then turn down the heat and simmmer for 3-5 minutes until the bananas are tender but not mushy.

Serve hot, sprinkling a little cinnamon on top.

From Joy of Vegan Baking
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---begin-tinykitchen---
Title: Coconut Banana Rice Pudding

2 1/2 C cooked basmati rice
2 1/2 C unsweetened coconut milk
1/2 t ground cardamom
1 t cinnamon
1/4 t ground cloves
1/2 t ground nutmeg
2 - large ripe bananas
0 - sugar to taste

Peel the bananas and cut into bite-size pieces.

In a medium-size saucepan, bring the coconut milk to a boil. Add the rice and spices, stirring well. Simmer for 10-15 minutes, stirring occasionally.

Add the bananas. Return to a boil, then turn down the heat and simmmer for 3-5 minutes until the bananas are tender but not mushy. Stir in sugar to taste.

Serve hot, serve cold, as you like.

Adapted from Vegan Planet and Joy of Vegan Baking
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---begin-tinykitchen---
Title: Coconut Soup

1 T peanut oil
3 - shallots, minced
2 C mushrooms, thinly sliced
3 C vegetable stock
1 1/2 T fresh ginger, grated
2 T soy sauce
1 T light brown sugar or other sweetener
1 t Asian chli paste
1 - 14 oz. can coconut milk
6 oz. extra-firm tofu, in 1/4 inch dice
1 - lime, zest and juice
2 T lemon juice
1 T fresh cilantro, chopped

Heat the peanut oil in a large pot over medium heat. Add the shallots and cook, stirring, until tender, about 5 minutes. Add the mushrooms and cook, stirring, for 3 minutes. Stir in the stock, ginger, tamari, brown sugar, and chili paste and bring to a boil. reduce the heat to low and simmer for 2-3 minutes, stirring to dissolve the sugar.

Stir in the coconut milk, tofu, lime zest and juice, and lemon juice and simmer until the flavors have blended and the soup is hot, about 5 minutes.

From Vegan Planet
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---begin-tinykitchen---
Title: Cucumber Soup

1 - clove garlic, peeled
1 t salt
2 - large cucumbers, peeled, seeded, and chopped
2 C vegetable stock
1 - 14 oz. can coconut milk
2 T fresh lime juice
1 T fresh cilantro, minced

Place the garlic and salt in a food processor and process to form a paste. Add the chopped cucumbers and process until smooth. Add the stock, coconut milk, lime juice, and minced cilantro and process until smooth. Taste and adjust the seasonings.

Transfer the soup to a container and refrigerate, covered, for a few hours to blend the flavors.

From Vegan Planet
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