Spiced Vegetables
A comforting vegetarian meal with vegetables cooked in coconut milk and spices.
Spiced Vegetables A comforting vegetarian meal with vegetables cooked in coconut milk and spices. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 40min |
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Ingredients
- 1small butternutpeeled and chopped
- 1 sweet potatochopped
- 15ml coconut oil
- salt and black pepperto season
- 1tin coconut milk
- 5ml vanilla essence
- 2whole star anise
- 3sticks cinnamon
- dessicated coconutto serve
Instructions
- 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.