As cooler days approach, create a warm, creamy bowl of coconut milk simmered with garlic and ginger and served with roasted squashes and vegetables.
By Anina Meyer
I had loads of vegetables in the fridge that I had to use up, and I decided to reduce my coconut milk by adding sautéed ginger and garlic to the pan while it simmered away. I was very pleased with the result and I hope you can try it out too as the weather begins to cool.
Feature your favorite end of summer and beginning of fall vegetables and squashes.
While your oven is on for roasting, roast these sweet potatoes, too!Print
Having a dynamic, free and crazy personality, this shows in my cooking. I love sharing whole food recipes, honest food with easy accessible ingredients and mouthwatering photos. I am a recipe developer, food stylist and food photographer and owner of Aninas-recipes.com, my personal food and recipe portal.