Oh! Today is Monday, another green Monday! I love cooking more with turmeric after watching a BBC program about Alzheimer’s disease and how to keep our brain healthy. According to lots of research, turmeric benefits to our health a lot such as pain reliever, anti-inflammatory, antioxidant, and cancer-preventative. It can also lower cholesterol and protect the cardiovascular system. I love its favor and color. This recipe is easy and absolute mouth-watering. If you like, you can add your favorite veggie to make it more colorful like green pepper and red pepper.
- 150g cauliflower (washed and chopped)
- 150g carrots (washed and chopped)
- 150g button mushrooms (washed and chopped)
- 70g baby corn (washed and chopped)
- 1 slice of white cheese (chopped)
- 1000 ml water
- ¼ tsp salt
- ¼ tsp olive oil
- 10g butter
- 10g plain flour
- ¼ tsp turmeric powder
- 50 ml skimmed milk
- 150 ml coconut milk
- ¼ tsp sugar
- ½ tsp salt
|1.||Preheat the oven to 160°c.|
|2.||Boil 1000 ml water in a saucepan over medium heat. Add olive oil and salt in the sauce pan, bring the cauliflower, carrots, button mushrooms and baby corn to the boil, then reduce the heat and cover. Simmer for 6-8 minutes until tender. Drain the vegetables and place them on a ceramic dish or a baking tray with foil. Set aside.
|3.||Meanwhile, melt the butter in small non-stick pan and add the plain flour over a low heat. Using a wooden spoon to mix the butter with the plain flour until smooth.
|4.||Add turmeric powder inside the flour mixture and mix it thoroughly. Then add skimmed milk and coconut milk, stir frequently to ensure mixing well. After seasoning with sugar and salt, keep stirring for 3-5 minutes over a low heat till the sauce is thickened.
|5.||Spoon the sauce over the vegetables.
|6.||Topped with chopped cheese and grill for 6-8 minutes until the cheese is melted and the topping is golden.|