November 16, 2016
This is really yummy and very easy to make. Whenever the kids (who are highly carnivorous) are away, I make this for my husband and me!
- Prep: 15 mins
- Cook: 30 mins
1Heat oil in a large saucepan (not a frying pan!) and sauté the onion, garlic and spices until fragrant and sizzling.
2Add coconut milk and mix well. Depending on the coconut milk you use, it may look a bit curdled and, well… yuck. Don’t panic – it all comes right in the end!
3Add the vegetables and simmer for 10 to 15 minutes, stirring frequently, until vegetables are cooked through. You may need to add a bit of water to the mis to ensure the vegetables are just covered during the cooking – it depends how generous you’ve been in measuring out the veges!
4If desired, thicken with a little cornflour in water. (If you have used light coconut cream this will almost certainly be needed)
5Serve on hot rice.