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Aviyal (Mixed Vegetables)   Veg  HT  Indian  MC   40mins


Serves 4        Hot   Vegetarian  Curry  Ind   Main Course  Dairy free  Eggless



225g/8oz Desiccated Coconut

300ml/10fl.oz. Water

4 tbsp Vegetable Oil

25g/1oz Fresh Ginger, chopped

3 garlic Cloves,  crushed

1/2 teasp Mustard Seeds

1 Large Onion, chopped

2 teasp Ground Coriander

3 teasp Garam Masala


1 teasp Turmeric

2 teasp Salt

225g/8oz Fresh Broccoli

2 Green Capsicums (Sweet Peppers)

175g/6oz Carrots

100g.4oz Runner Beans

1 Green Chilli, deseeded and chopped

Fresh Coriander to garnish






1. Place the coconut and water in a food processor or liquidiser and process until smooth. Set aside.


2. Heat the oil in a large saucepan, add the ginger, garlic and mustard seeds and fry gently for a 1-2 minutes.


 3. Add the coriander, garam masala, turmeric and salt and fry gently for a further 5 minutes.


4. Meanwhile, deseed the capsicums then cut all the vegetables into 2.5cm/1 inch pieces.


 5.  Add the vegetables to the pan and stir well. Cook for 5 minutes, turning them frequently.


6. Add the coconut purée and chilli and bring to the boil. Reduce the heat, cover  and simmer for 15 minutes.


7. To serve - transfer to a warmed serving dish, sprinkle with the chopped coriander.



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