Spiced Vegetables With Coconut

Submitted by Kitzy

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

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 red chile
• 1 large carrot
• 3 long green beans
• 1⁄2 fennel bulb
• 2 cm piece gingerroot, peeled and finely chopped
• 1 garlic clove, finely chopped
• 1⁄2 onion, finely chopped
• 200 ml coconut milk
• 1 tablespoon fresh coriander, chopped

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

[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!