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Green-white vegetable pan

updated

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Ingredients for 2 servings:

  • 1 fennel, approx. 250 g
  • 250 g white radish(s)
  • 250 g zucchini
  • 4 tbsp, heaped coconut milk, creamy
  • 1 tbsp curry paste, green
  • 1 pinch of salt
  • 1 tbsp coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

alkaline, vegan, GAT-compliant

Cut all the vegetables into equal-sized cubes. In a lidded pan, first fry the fennel cubes in coconut oil, then add the remaining vegetables. Sauté them, turning frequently. Mix the coconut milk with the curry paste until smooth, stir into the vegetables, and simmer over low heat with the lid closed until tender. If the resulting liquid is too much for you, you can reduce it with the lid open. Add salt to the plate if desired. For me, this is a main course and makes enough for two servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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