Macau Baked Vegetables
A Macau-style baked vegetable dish, rich with curry and coconut milk, topped with melted cheese. Crispy on the outside, tender inside, full of exotic flavors.
Ingredients
15 items- Potato 200g (1 large)
- Carrot 100g (1 medium)
- Broccoli 100g (1 cup florets)
- Onion 1/2 medium
- Green bell pepper 1/2 medium
- Garlic 2 cloves
- Butter 1 tbsp (15g)
- Curry powder 1 tbsp (10g)
- Coconut milk 100ml (1/3 cup + 1 tbsp)
- Milk 50ml (3 1/2 tbsp)
- Salt to taste
- White pepper to taste
- Mozzarella cheese, shredded 50g (1/2 cup)
- Breadcrumbs 1 tbsp (15g)
- Dried parsley for garnish
Nutrition
Steps （8 steps）
Prepare the vegetables: peel and cut the potatoes and carrots into 2cm cubes, cut the broccoli into small florets, chop the onion and bell pepper, mince the garlic.
Bring a pot of water with 1 tsp salt to a boil. Add the potato and carrot cubes; cook over medium-high heat for 3 minutes until slightly tender. Add the broccoli and cook for 1 more minute. Drain well.
In a pan over medium heat, melt the butter. Add the minced garlic and chopped onion, sauté for 2 minutes until the onion is translucent.
Add the curry powder and stir for about 30 seconds until fragrant. Pour in the coconut milk and milk; season with salt and white pepper. Simmer over low heat for 2 minutes until the sauce thickens slightly.
Place the drained vegetables in a baking dish. Pour the sauce over the vegetables and toss gently to coat evenly.
Sprinkle the shredded mozzarella cheese and breadcrumbs evenly over the top for a crispy crust.
Bake in a preheated oven at 200°C (400°F) for 15–18 minutes, until the top is golden brown and the sauce is bubbling.
Remove from the oven and garnish with dried parsley. Serve hot.
Tips
Blanching the vegetables first helps seal in moisture and reduces baking time. Sautéing the curry powder before adding liquid enhances its aroma. For a more indulgent dish, increase the amount of mozzarella cheese.
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