You are here: Home > Cuisine > French style Indian > French Baked dishes > Baked Vegetables with Creamy Coconut and Tomato Sauce Baked Vegetables with Creamy Coconut and Tomato Sauce by Tarla Dalal 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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Close 10 Jul 2014 This recipe has been viewed 58335 times Baked Vegetables with Creamy Coconut and Tomato Sauce recipe - How to make Baked Vegetables with Creamy Coconut and Tomato Sauce Tags Italian Main Dish recipes Indian styleFrench Baked dishesCasseroles and BakesSavoury BakedIndian BakedWestern PartyIsland Party Preparation Time: 20 mins Cooking Time: 9 mins Total Time: 29 mins 6Makes 6 servings Show me for servings Ingredients For The Vegetables2 cups boiled mixed vegetables ( french beans , carrots and green peas )1 cup coconut milk1 tbsp butter1/2 cup finely chopped onions1/2 tsp garlic (lehsun) paste1 tsp chilli powder2 tbsp finely chopped coriander (dhania)1 tsp cornflour1 tbsp broken cashewnuts (kaju)1 tbsp raisins (kismis)1/2 tsp sugar salt to tasteFor The Tomato Sauce1 cup blanched , peeled and deseeded tomatoes2 tsp butter1/4 cup finely chopped onions1 tbsp cornflour1/2 tsp chilli powder2 pinches of sugar salt to tasteOther Ingredients3 bread slices , cut into halves1/4 cup grated processed cheese2 tbsp milk for soaking Method For the vegetablesFor the vegetablesCombine 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 sauceFor the tomato sauceCombine 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 proceedHow to proceedArrange 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. Nutrient values per servingEnergy224 calProtein3.9 gCarbohydrates15.4 gFiber4.3 gFat16.2 gCholesterol0 mgVitamin A183.2 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.7 mgVitamin C3.5 mgFolic Acid12.6 mcgCalcium56.9 mgIron1.2 mgMagnesium0 mgPhosphorus0 mgSodium27.1 mgPotassium38.7 mgZinc0.2 mg