This is the classic vegetable stew. But there was the usual twist. I added coconut!
First take some vegetables – the more the merrier – but I had carrots, capsicum, beans spinach, onion and tomato.
Chop all the vegetables into small pieces and lightly fry in two tablespoons oil using a medium sized pan.
As they begin to brown, add a generous quantity of coarsely chopped garlic and ginger. Also put in some whole green and black cardamum, whole black pepper, whole cinnamon, salt, red chilli flakes and a little turmeric.
Then add half a litre of coconut milk and keep stirring. Take the pan off the heat just before it begins to boil and cover for 10 to 15 minutes. Serve hot with plain white steamed rice.
A really light, but fulfilling, vegetarian meal!