Baked Vegetables with Creamy Coconut and Tomato Sauce

by Tarla Dalal

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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!

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Baked Vegetables with Creamy Coconut and Tomato Sauce recipe - How to make Baked Vegetables with Creamy Coconut and Tomato Sauce

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Preparation Time: 20 mins Cooking Time: 9 mins Total Time: 29 mins Makes 6 servings
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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 finely chopped onions
1/2 tsp garlic (lehsun) paste
1 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
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 finely chopped onions
1 tbsp cornflour
1/2 tsp chilli powder
2 pinches of sugar
salt to taste

Other Ingredients
3 bread slices , cut into halves
1/4 cup grated processed cheese
2 tbsp milk for soaking

Method
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.

Accompaniments

American Sweet Corn Salad
Baby Corn and Mushroom Salad
Black Eyed Bean Salad, Chawli and Mixed Vegetable Salad
Haricot Bean Salad with Zucchini and Bellpeppers

Nutrient values per serving

Energy	224 cal
Protein	3.9 g
Carbohydrates	15.4 g
Fiber	4.3 g
Fat	16.2 g
Cholesterol	0 mg
Vitamin A	183.2 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.7 mg
Vitamin C	3.5 mg
Folic Acid	12.6 mcg
Calcium	56.9 mg
Iron	1.2 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	27.1 mg
Potassium	38.7 mg
Zinc	0.2 mg