Vegetables in coconut sauce

Ingredients for 2 servings:

• 2 tbsp coconut oil
• 1 onion(s)
• 1 bell pepper(s), red
• 1 zucchini
• 1 fennel bulb(s)
• 2 cm turmeric root
• 2 tbsp wild garlic, chopped
• 2 garlic cloves
• 1 can coconut milk, approx. 400 ml
• cornstarch
• Water
• salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegan, vegetarian

Dice the vegetables. Peel and finely dice the turmeric root. Heat the oil in a pan. Add the onion, bell pepper, fennel, zucchini, turmeric, and chopped wild garlic to the pan and simmer over low heat for 10-15 minutes. Stir occasionally. Then add the finely chopped garlic. Shake the can of coconut milk well and add it to the vegetables. In a cup, combine cold water and cornstarch and add it to the simmering vegetables until it thickens. Finally, season with salt and pepper. If it seems too sweet, add more salt. I cooked it “off the cuff” today, and it tasted amazing. I had to share it with you right away.