Gingered Green Vegetables

The combination of the most ordinary ingredients makes a fairly exotic vegetarian dish, perfectly at home at a simple family meal or complementing an array of unusual, maybe even international recipes.

a plate of gingered green vegetables



Makes about 7 cups


1 tablespoon + 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
¾ teaspoon ground ginger
½ teaspoon ground coriander
2 tablespoons olive oil
1 cup chopped onions
1 medium potato, peeled and diced into 1/2-inch cubes (about 2 cups), in all
1 cup broccoli stalks, chopped into 1/2-inch pieces
1 teaspoon brown or yellow mustard seeds
1½ cups vegetable stock, in all
½ small coconut, shelled and grated (about 1-1/2 cups)
1 cup unsweetened coconut milk
2 cups broccoli florets
1 pound fresh green beans, tips removed and cut in half
2 cups chopped green bell peppers
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
¼ cup chopped fresh cilantro

How To Prepare

Combine the first 3 ingredients in a small bowl to make the Seasoning Mix.

Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 3 to 4 minutes. Add the onions, 1 cup of the potato cubes, the broccoli stalks and the mustard seeds. Cover and cook, stirring occasionally, for 10 minutes. Add ½ cup of the stock and stir and scrape the bottom of the pot thoroughly. Cook, covered, for 3 more minutes, then add the seasoning mix and another ½ cup stock. Scrape the pot bottom thoroughly, then add the remaining stock, the remaining potatoes and the coconut. Cook, stirring occasionally, until the potatoes are tender, about 12 minutes. Blend in the coconut milk and add the remaining ingredients. Cover and bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the vegetables are tender but still retain their beautiful bright green color, about 9 minutes. Serve hot as a side dish or chill and serve on a leaf of lettuce as an unusual appetizer or salad.

Copyright© 1995 by Paul Prudhomme

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