Spiced Vegetables With Coconut

Total Time
20mins
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

  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.

Reviews

(1)
Most Helpful

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!

White Rose Child March 26, 2008

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