Spiced Vegetables With Coconut

READY IN: 20mins
Recipe by Kitzy

A delicious stir fry. The fennel adds a interesting twist, and really works with the ginger and coconut. Serve with rice.

Top Review by White Rose Child

This was my first time cooking with fennel, and I was afraid the licorice taste would be too strong,but it wasn't at all, it was very mild. The gingery, coconutty aroma alone is worth 5 stars! But it was very tasty. I added a small piece of leftover eggplant and low-fat coconut milk. As I couldn't get a red chili, I subbed crushed dried ones, which would have been fine except 1/3 tsp. was way too much!! HOT on the tongue! Silly me. Served over curried basmati. Good one Kitzy!

Ingredients Nutrition


  1. Deseed and finely chop the chilli.
  2. Slice the carrots, green beans and fennel.
  3. Heat a wok and add all the ingredients apart from the coconut milk and the coriander. Stir fry for about 5 minutes until the vegetables are tender.
  4. Stir in the coconut milk and bring to the boil.
  5. Stir in the coriander and serve.

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