Name: Angled Loofah and Peas in Aromatic Coconut Milk
Yield: Serves 4
Ingredients: 1 teaspoon anise seeds, ground or crushed; About 1 pound small angled loofah (approximately 4 loofahs); 2 tablespoons slivered cilantro (coriander) or mint leaves; Optional: big pinch of saffron; 3 slim scallions (green onions); ½ cup vegetable or chicken broth; ½ pound fresh peas (½ cup shelled peas); 1 cup coconut milk; ½ teaspoon kosher salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Mild and creamy, sweetly scented, this easy-to-assemble dish can be sauce and vegetable for poached fish or grilled poultry, or topping for mixed grains when a vegetable meal is preferred. Pale green loofah absorbs the coconut milk as it softens and turns translucent; the barely cooked peas retain their shape and bright color.

Ingredients

About 1 pound small angled loofah (approximately 4 loofahs)
½ pound fresh peas (

Method

Cut tips from loofahs. With swivel peeler, zip off all the ridges, leaving the green between. Slice slimmest parts into ½-inch rounds. Halve the rest lengthwise and cut into ½-inch slices. Shell peas. Slice scallions thin.
In heavy saucepan, combine loofahs, scallions, broth, coconut milk, salt, anise, and optional saffron. Stir, cover, and bring to a boil. Unc

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