Colorful peppers with ginger and coconut milk

Ingredients for 1 servings:

• 150 g red pointed peppers
• 150 g pointed peppers, green
• 150 g pointed peppers, white
• 1 tsp coconut oil
• 1 small onion(s)
• 1 large garlic clove(s)
• 100 ml coconut milk, creamy
• 1 tsp coconut flour
• 1 pinch of salt
• 1 cm ginger, approx. 10 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

alkaline, vegan, GAT compliant

Wash the bell peppers, remove the seeds, and cut them crosswise into thin strips. Halve the onion and slice them thinly. Finely dice the garlic and ginger. Heat the coconut oil in a pan or saucepan and cook the onions until translucent. Add the garlic and ginger and let them brown. Then add the bell pepper strips and stir for a few minutes. Reduce the heat, pour in the coconut milk, and simmer for a few minutes with the lid on. The resulting liquid can either be evaporated with the pan uncovered, or you can be impatient like me and thicken the sauce with 1 teaspoon of coconut flour. Add salt to taste. This is definitely enough as a side dish for two. For me, this is a main course that I eat on my own.