Vegetables in coconut cream
This is a light, yet filling dish. For the sake of convenience, I used frozen vegetables. You are welcome to use fresh ones. .
Ingredients
250 - 300 g frozen mixed vegetables (carrot, corn, paprika, broccoli, peas etc.)
about 150 ml coconut milk
some water
ground black pepper
1 tbsp vegetable oil
1/2 vegetable stock cube
Directions
Pour the frozen vegetables in a small pot and add some water, to prevent them from sticking to the pot and burning. The vegetables do not have to be covered with water. Heat the vegetables, stirring occasionally, until they have become tender and the water at the bottom of the pot has started to boil. Add the stock cube and pepper. Stir. Add the oil and coconut milk (in case you are using fatty coconut milk, add less oil or omit it altogetheR). Stir and heat for some more minutes. Serve immediately.
Depending on the amount of water you add and the thickness of the coconut milk, the dish may turn out thicker or more liquid. Serves one.
