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Vegetables cooked in coconut milk

Vegetables in coconut milk

Vegetarian

Butternut squash and beans simmered in a fragrant coconut milk seasoned with garlic and onion, with a chili pepper for those who like a bit of spice. A si…

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Recipe from Felipe Aira, Yivan000, Urbano, adapted by Recette de cuisine · · updated on

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This Filipino vegetable dish is quick and easy to prepare. The squash and long beans simmer gently in a creamy coconut milk, flavored with garlic and onion. The chili pepper is optional: add it to your liking.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodMijotage
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.06
  • $0.02
  • $0.21
  • $1.38
  • $0.04
  • $0.53

Directions

  1. In a saucepan, heat the oil and sauté the garlic and onion until softened.
  2. Pour in the coconut milk. ≈ 3 min
  3. Let it heat up gradually, without boiling.
  4. Add the pumpkin and beans. ≈ 3 min
  5. Season to your liking. ≈ 2 min
  6. Add the hot peppers if you like spicy food. ≈ 3 min
  7. Cook the vegetables.

Equipment

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Before you start

Ingredients

  • 1 tablespoon of oil
  • 1/2 teaspoon of minced garlic
  • 1 small onion, chopped
  • 240 ml of coconut milk
  • ½ small pumpkin, diced
  • 1 kilogram of dried beans, cut into 2.5 cm pieces
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 3 small, very spicy chili peppers

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