• The MS Cookbook

South Indian Vegetables

A variation on a pasta sauce, we use tomato sauce with spaghetti squash and often add it to soups.

INGREDIENTS 1 large green cabbage, cauliflower, potatoes (any or all combination of these) 4 large carrots 1 large onion 1-2 chiles 1 cup shredded coconut

1⁄2 teaspoon turmeric powder 1⁄2 teaspoon cumin powder 1⁄4 cup water 3-4 tablespoons coconut oil

1) Cut vegetables into small cubes or shred, pieces should be small.

2) Add coconut oil to large frying pan.

3) Sauté onion until golden brown.

4) Add harder vegetables first and start to cook over low flame, can add a small amount of water as needed to cook, but not too much as they should sauté not steam.

5) Add spices and shredded coconut, stir and make sure all vegetables are covered as they sauté.

6) Should take about 7-10 minutes for all vegetables to cook, do not overcook vegetables.

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