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Creamy coconut vegetables with ugali
Creamy coconut vegetables with ugali

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We hope you got insight from reading it, now let’s go back to creamy coconut vegetables with ugali recipe. To make creamy coconut vegetables with ugali you only need 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Creamy coconut vegetables with ugali:
  1. Prepare 4 bunches managu
  2. Take 2 bunches or terere
  3. Get 3 bunches kunde
  4. Prepare 3 tomatoes (peeled)
  5. Get 1 onion
  6. Take 100 ml coconut milk or cream
  7. Take C/oil, salt
Instructions to make Creamy coconut vegetables with ugali:
  1. Mix all veges wash and slice them together, boil for 10mins, squeeze excess water from the veges using your hand, prepare your tomatoes and onion, fry the onion with enough cooking oil.
  2. Chop your tomatoes and add to the onion, add salt let the tomatoes cook well, then add your veges now, stir for 2mins then add your coconut milk and stir
  3. Let it simmer under low heat for 3mins, remove from fire and serve with ugali……enjoy!

Delicious creamy white sauces and soups that also happen to be dairy free, grain free AND gluten free! Further to my recent success with this wonderful vegetable, I decided to push the envelope a little bit further and try making it into a a creamy coconut sauce. The vegetables in this recipe are wonderful — there's everything from cauliflower and sweet potatoes to red pepper and carrots. Everything is simmered in light coconut milk with a little tomato sauce and plenty of aromatic spices to make it rich and creamy and FLAVORFUL. Serving tip: Make this meal gluten-free by serving the curry over basmati rice.

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