Coconut Vegetable Terrine

Servings: 8
Preparation Time: 20 minutes, plus oven

Ingredients:

• 2 garlic cloves, minced
• 1 teaspoon minced parsley
• 1 teaspoon minced oregano
• salt and pepper
• 1/8 teaspoon nutmeg
• 1 bay leaf
• 1 teaspoon olive or coconut oil
• 1 red bell pepper, cut in strips
• 1 cup of yellow onion, in strips
• 1 cup squash, in strips
• 1 cup zucchini, in strips
• 1/2 cup green peas
• 1/2 cup coconut milk*
• 1/2 cup dried flaked coconut
• 1/2 orange (optional)

Directions:

Mix the garlic, parsley, oregano, salt, pepper, and nutmeg.

Lightly oil a terrine or an ovenproof dish with olive or coconut oil.

Preheat the oven at 390 degrees F.

Place the vegetables in the dish in alternate layers, sprinkling each layer with the spice mix.

After the last of vegetables and spices are added, pour the coconut milk and sprinkle with the coconut. Top with orange slices.

Cover and bake until vegetables are tender, about 15 minutes.

Enjoy!

Recipe and photo submitted by Dvorah, Burbank, CA.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Submit your recipe here!

Servings: 2
Preparation Time: 30 minutes

Ingredients:

• 4 teaspoons coconut oil
• 1 bay leaf
• 1 cinnamon stick
• 2 cardamom pods
• 3 green chilies, or adjust to your taste (slit vertically)
• 1/2 cup onion, chopped
• 1 cup mixed cut vegetables
• 1 cup fresh coconut milk*
• 1 1/2 cups water
• salt, as needed
• 1 teaspoon lemon juice
• coriander for garnishing

Directions:

Heat coconut oil in a pan. Add bay leaf, cinnamon, and cardamom. Sauté for 2 minutes.

On a medium flame, add chilies and onion. Fry till the mixture turns golden brown.

Now add the mixed vegetables and sauté for a few minutes.

Take 1/2 cup of coconut milk and add the water to dilute it.

Pour the diluted coconut milk over the vegetables in the pan.

Add salt and cover the pan with lid. (see that the flame is on medium)

Keep as such till the vegetables are cooked.

Finally, take off the stove.

Add the remaining 1/2 cup coconut milk and lemon juice.

Mix well. Garnish with coriander.

Serve with rice/any Indian bread variety/rice noodles.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Nithu, Somerset, NJ.

Submit your recipe here!