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COCONUT VEGETABLES

Serves: 4

Ingredients:

½ medium eggplant – washed; cut into 1” (2 cm) pieces
½ level teaspoon salt
1 tablespoon oil

Flavorings:
½ large onion – peeled and diced
3 green (spring) onions – trimmed, washed and finely sliced
½ level teaspoon dried thyme
1 clove garlic – peeled and crushed
¼ level teaspoon allspice powder
½ chili pepper – seeded and minced

½ x 13.5 oz (400 g) can unsweetened coconut milk

Root vegetables:
1 small sweet potato – peeled and diced into ¾“ (1½ cm) pieces
1 medium carrot – peeled and cut into 2” (4 cm) long sticks
1 cup (250 ml) water

Finishing vegetables:
½ green pepper – washed, cored, seeds removed, sliced
¼ small head cabbage – washed and chopped
½ x 15 oz (430 g) can sweetcorn kernels
4 okra pods – washed and trimmed

½ cup (120 ml) water
¼ level teaspoon salt
⅛ level teaspoon pepper

Garnish:
2 green (spring) onions – trimmed, washed and sliced diagonally

Method:

  1. Put the eggplant in a colander and sprinkle with salt. Set aside for 20 minutes. Rinse and drain.
  2. Heat the oil in a saucepan.
  3. Add the “Flavorings”. Cook for about 6 minutes until tender.
  4. Add the coconut milk and simmer for 3 minutes.
  5. Add the “Root vegetables” and water. Cover and simmer for about 10 minutes until almost tender.
  6. Add the “Finishing vegetables”, water, salt and pepper. Cover and simmer for about 8 minutes until just tender.
  7. Taste and adjust seasoning.
  8. Pour into a serving bowl and garnish with green (spring) onions.