RCI-SP.005.0284.001
Vegetables in Coconut Milk
Vegetables in Coconut Milk from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1 small
- 2 large
- 2 tablespoons
- onion1 mediumsliced
- garlic2 clovesminced
- fresh ginger1½ teaspoonsgrated
- 2 cups
- 1 teaspoon
- 1 dash
- green beans1 cupsliced
- tomato or 3 plum tomatoes1 large
Method
1
Peel and cut butternut squash into 1-inch cubes, and peel and cut potatoes into similar-sized cubes.
2
Slice the onion into thin rings, mince the garlic cloves, and grate the fresh ginger.
3
Dice the tomato into chunks, removing excess seeds if needed.
4
Heat cooking oil in a large pot or heavy-bottomed pan over medium heat.
2 minutes
5
Add sliced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
6
Stir in minced garlic and grated ginger, cooking for 1–2 minutes until fragrant.
2 minutes
7
Add butternut squash and potato cubes, stirring to coat with the oil and aromatics.
8
Pour in coconut milk, add salt and cayenne pepper, and stir well to combine.
9
Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer covered for 15 minutes until squash and potatoes are partially tender.
15 minutes
10
Add green beans and diced tomato, stirring to distribute evenly.
11
Simmer uncovered for 10–12 minutes until all vegetables are tender and flavors have melded.
11 minutes
12
Taste and adjust salt or cayenne pepper as needed, then serve hot.