Transforming lives on four continents

South Indian vegetable moilee

(serves six)


  • 2 tbsp vegetable oil                                     
  • 2 medium potatoes cut in one inch cubes
  • 2 medium sized onions, thinly sliced            
  • 2 carrots, sliced
  • 1 tsp turmeric                                              
  • ½ cup green beans, sliced
  • 2 cloves of garlic, crushed                            
  • ½ cup green peas
  • ½ tsp ginger, finely chopped                        
  • 1 tsp salt
  • 1 bay leaf, crumbled                                     
  • 2 tbsp water
  • 1 fresh green chilli, finely chopped                  
  • 1 cup thick coconut milk
  • Juice of one large lime




1)  Fry onion in vegetable oil until golden. Add turmeric, garlic, ginger, bay leaf and green chilli and fry for a minute or two.


2)  Put in potatoes, green beans, peas, carrots and salt. Continue frying for about 5 mins.


3) Sprinkle in the water and cook until evaporated.


4)  Add coconut milk and simmer very slowly until the vegetables are done, watching carefully for over-boiling.


5)  Remove from heat and add the lime juice.


6)  Serve with rice or chapattis.

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