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Baked Vegetables with Creamy Coconut and Tomato Sauce Recipe

Name: Baked Vegetables with Creamy Coconut and Tomato Sauce
Total time: 20 min
Yield: 6
Ingredients: 2 cups boiled mixed vegetables ( french beans (carrots and green peas )); 1 cup coconut milk; 1 tbsp butter; 1/2 cup onions (finely chopped); 1/2 tsp garlic paste (lehsun); 1 tsp chilli powder; 2 tbsp coriander (finely chopped); 1 tsp cornflour; 1 tbsp broken cashewnuts (kaju); 1 tbsp raisins (kismis); 1/2 tsp sugar; salt (to taste); 1 cup blanched (peeled and deseeded tomatoes); 2 tsp butter; 1/4 cup onions (finely chopped); 1 tbsp cornflour; 1/2 tsp chilli powder; 2 pinches of sugar; salt (to taste); 3 slices bread (cut into halves); 1/4 cup grated processed cheese; 2 tbsp milk ( for soaking)

1 year ago

February 6, 2023

Recipes

Baked Vegetables with Creamy Coconut and Tomato Sauce

Just when you are enjoying a juicy raisin, a creamy cashew peeps in; and just as you are enjoying the soothing flavour of coconut milk, tangy tomato sauce pipes up! Indeed, the Baked Vegetables with Creamy Coconut and Tomato Sauce is an indescribable delight that has to be experienced. Bread slices topped with a coconut-milk based curry of myriad vegetables and a tangy tomato sauce too, are coated with oodles of cheese and baked till the ingredients melt into each other and fuse to create a thoroughly enjoyable dish!

Prep Time

20 minutes

Servings

MetricUS Imperial

Ingredients

For The Vegetables

2 cups boiled mixed vegetables ( french beans carrots and green peas )
1 cup coconut milk
1 tbsp butter
1/2 cup onions finely chopped
1/2 tsp garlic paste lehsun
1 tsp chilli powder
2 tbsp coriander finely chopped
1 tsp Cornflour
1 tbsp broken cashewnuts kaju
1 tbsp raisins kismis
1/2 tsp sugar
Salt to taste

For The Tomato Sauce

1 cup blanched peeled and deseeded tomatoes
2 tsp butter
1/4 cup onions finely chopped
1 tbsp Cornflour
1/2 tsp chilli powder
2 pinches of sugar
Salt to taste

Other Ingredients

3 slices bread cut into halves
1/4 cup grated processed cheese
2 tbsp Milk for soaking

Prep Time

20 minutes

Servings

MetricUS Imperial

Ingredients

For The Vegetables

2 cups boiled mixed vegetables ( french beans carrots and green peas )
1 cup coconut milk
1 tbsp butter
1/2 cup onions finely chopped
1/2 tsp garlic paste lehsun
1 tsp chilli powder
2 tbsp coriander finely chopped
1 tsp Cornflour
1 tbsp broken cashewnuts kaju
1 tbsp raisins kismis
1/2 tsp sugar
Salt to taste

For The Tomato Sauce

1 cup blanched peeled and deseeded tomatoes
2 tsp butter
1/4 cup onions finely chopped
1 tbsp Cornflour
1/2 tsp chilli powder
2 pinches of sugar
Salt to taste

Other Ingredients

3 slices bread cut into halves
1/4 cup grated processed cheese
2 tbsp Milk for soaking

Instructions

For the vegetables

Combine the cornflour and coconut milk i n a bowl and mix well.
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the garlic paste, chilli powder and sauté on a medium flame for a few seconds.
Add the boiled vegetables, coriander, cornflour-coconut milk mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the cashewnut, raisins, sugar and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

For the tomato sauce

Combine the cornflour and ½ cup of water and mix well. Keep aside.
Heat the butter in a broad non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
Add the tomatoes, mix well and cook on a medium flame for 1 minute.
Add the cornflour-water mixture, chilli powder, sugar and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

Arrange the bread slices overlapping each other in a baking dish.
Pour the milk evenly over it.
Spread the vegetable mixture evenly over it.
Top with the tomato sauce and spread it evenly.
Finally sprinkle the cheese all over and bake in a 200 °c (400 °f) for 10 minutes.
Serve hot.