This meal is great because you can use ANY veggies you have on hand! I’ll mention the ones that we used but feel free to change it up and use whatever!
1 Green Bell Pepper
1 Small Red Onion, Shredded Finely
1 Carrot, Shredded Finely
2 Yellow Squash, Sliced
1 tsp Cumin
1 tsp Coriander
1 tsp Tumeric
1 tsp salt
Dash of sugar
3-4 Dashes of Cayenne
½ Can Coconut Milk
Heat olive oil in a large pan or pot. Add all the vegetables. Combine spices together then sprinkle over the veggies. Sauté. Add coconut milk and simmer until veggies are tender and spices have blended well. Serve hot over rice.
By: Becky Clements
1 Green Bell Pepper
1 Small Red Onion, Shredded Finely
1 Carrot, Shredded Finely
2 Yellow Squash, Sliced
1 tsp Cumin
1 tsp Coriander
1 tsp Tumeric
1 tsp salt
Dash of sugar
3-4 Dashes of Cayenne
½ Can Coconut Milk
Heat olive oil in a large pan or pot. Add all the vegetables. Combine spices together then sprinkle over the veggies. Sauté. Add coconut milk and simmer until veggies are tender and spices have blended well. Serve hot over rice.
By: Becky Clements
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