Veggies in Creamy Coconut Milk
This dish is creamy, coconutty, and full of healthy vegetables like cauliflower, eggplants, tomatoes, and potatoes.
Servings: 5
Calories: 327kcal
Cost: 15
Equipment
- A large skillet
Ingredients
- 1 can coconut milk 13.5 fl oz (400ml)
- 1 eggplant medium, peel the skin (optional), cut into 2 inches cubes
- 3 golden potatoes medium, peel the skin and cut into 1 inch cubes
- 2 tomatoes a quick dip in the boiling water to peel the skin (optional), cut the medium size tomatoes into 6-8 thick wedges
- 1/2 cauliflower 4 cups of florets
- 1/2 onion medium, diced
- 1 clove garlic smashed and diced
- 2 tbsp coconut oil
Instructions
- Heat the skillet over the medium high heat, add the coconut oil once the pan is hot. Add the garlic and onion to the pan after the coconut oil is melted and hot. Stir and saute the onion until they're light brown, then add the potatoes to the pot. Mix everything well, lower the heat to medium and cook the potatoes for about 10 minutes, give them some stir every 2 minutes.
- Now it's time to add the cauliflower and eggplant, mix them well and continue to saute the veggie for 2-3 min. Add the tomatoes the last. Now all the veggies are in the pot, let's pour the coconut milk into the pot, add the salt and mix everything well. Raise the heat to high heat and change it back to medium heat once the coconut milk boils. Cover the pot and let it simmer for 10 minutes.
- Test the potatoes and the cauliflower to your preferable softness. Remove the pot from the heat once the dish is done.
Nutrition
Calories: 327kcal | Carbohydrates: 31g | Protein: 6g | Fat: 22g | Saturated Fat: 19g | Sodium: 38mg | Potassium: 1112mg | Fiber: 7g | Sugar: 7g | Vitamin A: 431IU | Vitamin C: 58mg | Calcium: 54mg | Iron: 4mg