It is happening again. I am craving veggies. It’s a good thing – not every day I actually want vegetables – like wanting chocolate or a coffee. It’s a revelation to actually be in control of what you put into your body…
This recipe of Spiced Vegetables is an amazing side dish. Believe me; you will have this incredible smell of coconut, star anise, vanilla and cinnamon roaming in your house for the whole day! And best of it all – you can add any vegetables you like! This is pretty much a vegetarian’s dream recipe.
The best thing about this recipe is that it combines two of my favorite ways to cook veggies – roasting and cooking in coconut milk. By roasting the vegetable first, they turn out caramelized, soft and deep with flavor. Then, it gets smothered with a coconut milk, vanilla & cinnamon cooked milk. Heaven…
I thought the combination of the naturally sweet butternut with sweet potato would be a good match with the creaminess of the coconut milk. And it is, yes – a very good match.
It is the perfect side dish for a classy roast at your special person’s house. Everyone should have a special person. If that person ever invites you, you take this special person’s Spiced Vegetables, ok? Have fun!
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings | people |
- 1 small butternut peeled and chopped
- 1 sweet potato chopped
- 15 ml coconut oil
- salt and black pepper to season
- 1 tin coconut milk
- 5 ml vanilla essence
- 2 whole star anise
- 3 sticks cinnamon
- dessicated coconut to serve
Ingredients
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- First off, toss your veggies in an oven proof dish, drizzle with olive oil and season with salt and black pepper. Grill / roast your butternut and sweet potato for about 20 minutes on 200 degrees Celsius. Check it regularly and if you want, you can cover your veggies with an ovenproof lid or tin foil – that helps with the cooking process, for the first half of the cooking time.
- Next, add the coconut milk, vanilla and spices to a small saucepan, bring to the boil and simmer for a few minutes. Stop and smell… Cook for another 10 - 20 minutes until a bit reduced.
- When the veggies are done, carefully remove from the oven and pour the spiced milk a little at a time over the hot veggies – careful, the pan is probably hot too and most of the milk with boil away.
- Let the veggies soak up the deliciousness, add a pinch of cinnamon and coconut. Serve with rice or as a side.
