Description
As cooler days approach, create a warm, creamy bowl of coconut milk simmered with garlic and ginger and served with roasted squashes and vegetables.
Ingredients
Scale
- 2 cups chopped vegetables; I used baby marrow, butternut, cabbage, onion and green beans.
- Olive oil to roast vegetables
- salt and black pepper to taste
- 1 tablespoon butter
- 1 teaspoon crushed garlic
- 1 tablespoons freshly grated ginger
- 1 tin coconut milk
- salt and pepper to taste
Instructions
- Arrange the chopped vegetables in an oven safe baking tray
- Drizzle with olive oil and season
- Roast in the oven at 180 degrees Celsius (350F) until soft – about 40 minutes
- In the meantime, in a saucepan add the butter and sauté the garlic and ginger for a few minutes
- Add the coconut milk and simmer for 30 minutes on medium – low heat, until reduced to your liking
- Transfer coconut milk to a bowl and add roasted vegetables. Season
- You can also mash a few veggies if you like it that way
- Category: Main, Side