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MALAYSIAN VEGETABLES

Fresh and Fast Vegan
by Amanda Grant

Cooking cannot get simpler than this. This dish is quick to prepare and takes 10 minutes to cook. To make the meal complete, serve the vegetables with a bread of your choice or a bowl of freshly steamed rice.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4
 

INGREDIENTS

• 5 plum tomatoes
• 2 tablespoons vegetable oil
• 1 Spanish onion, finely sliced
• 2 garlic cloves, finely chopped
• 1½ cups (4½ ozs.) snow peas
• 1 cup (4½ ozs.) frozen peas
• 6 baby carrots, quartered
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 14 fl. ozs. canned unsweetened coconut milk
• 3 cups (8 ozs.) Chinese cabbage, thinly sliced
• sea salt and freshly ground black pepper
• handful of cilantro, roughly chopped
 

DIRECTIONS

Put the tomatoes in a bowl, and cover with boiling water. After 20 seconds in the boiling water, plunge them straight into cold water. Drain and skin the tomatoes, then cut them into bite-size chunks.

Heat the oil in a wok or large frying pan. Add the onion and garlic and saute over moderate heat for 5 minutes, or until softened. Add the snow peas, peas, carrots, turmeric, chili powder and coconut milk. Simmer for 3 minutes, stirring constantly. Add the sliced cabbage and tomato chunks, and simmer, stirring, for another 3 minutes. Season with salt and pepper.

Divide the vegetables among four warm plates. Scatter cilantro over them, and serve.

NUTRITION
each serving contains: Calories 235 • Protein 5g • Fat 16g (saturated 10g) • Carbohydrates 14g • Fiber 5g • Calories from fat 64% • Excellent source of vitamins A and C • Good source of folic acid and vitamin B, (thiamin)