Vegetables in Coconut-Ginger Sauce

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Vegetables in Coconut-Ginger Sauce

 

1 can light coconut milk or 1 1/4 cups regular (I prefer light)

3 cups broccoli, chopped in quarter sized heads.

1 head fennel, washed and sliced into small pieces

2 carrots, sliced

1 cups fresh spinach, chopped

3 cloves of garlic, minced

1 teaspoon red pepper chili flakes (less if you want the dish less spicy)

1 tablespoon ginger, minced

1/3 cup fresh basil, chopped

1 teaspoon salt, or more to taste

3 scallions

1 1/2 tablespoons olive oil

 

Start rice, white rice wait about 10 minutes before starting because it takes 20

minutes to make. If making brown rice, you'll need to wait until it's 10 minutes

from done.

Chop all ingredients.

Heat oil to medium high, and when hot, add garlic, ginger, scallions, and chili

flakes.

Saute for 1 minute, stirring

Add carrots and fennel and stir for another minute.

Add broccoli and cover for 30 seconds.

Add coconut milk and bring to a boil.

Cover for 1 to 2 minutes, until broccoli is bright green all over.

Remove from heat.

Serve over rice garnished with scallions.

Makes 4 to 6 servings.