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INGREDIENTS

25g fresh ginger
1 clove garlic
30ml olive oil
200g white onion (finely diced)
1 red bullet chilli (finely chopped)
½ tbsp vegetable bouillon
400g fresh tomatoes on the vine (diced)
50ml fresh lime juice
400ml coconut milk
125g creamed coconut
250ml water
300ml vegetable stock
15g fresh coriander (finely chopped)
200g roasted butternut squash (cubed)
360g mixed peppers (sliced)
100g spinach
250g fine green beans
1 tin palm hearts (sliced)
1½ tbsp sustainable palm oil
Rice to serve
Salt & freshly ground black pepper to season

Method

 

  • In a food processor blend the ginger, garlic & olive oil until puréed. Heat the palm oil in a pan over a moderate heat & add the diced onions, ginger & garlic purée & finely chopped red chilli & sweat until onions are translucent.

  • Stir in the vegetable bouillon. Add the tomatoes & cook slowly until they begin to dry out. Then add the lime juice, coconut milk, creamed coconut, fresh coriander & water & simmer until the sauce has a creamy consistency.

  • Place the vegetable stock into a frying pan with the mixed peppers & bring to the boil. Simmer for a minute or 2 then add the fine green beans, butternut squash, spinach & palm hearts.

  • Add your creamy coconut sauce to the frying pan & bring to a simmer. Taste & add more seasoning if required. The sauce should not be runny. Serve with rice.