Vegetables in Coconut Milk

Ingredients

• 1 small butternut squash
• 2 large potatoes
• 2 tablespoons cooking oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1½ teaspoons fresh ginger, grated
• 2 cups coconut milk
• 1 teaspoon salt
• dash of cayenne pepper
• 1 cup green beans, sliced
• 1 large tomato or 3 plum tomatoes

Procedures

1. Peel, cube and cook in a small amount of water until just tender: 1 small butternut squash and 2 large potatoes.
2. In a separate large saucepan, saute in 2 tablespoons cooking oil: 1 medium onion, sliced, 2 cloves garlic, minced and 1 ½ teaspoons fresh ginger, grated.
3. Add: 2 cups coconut milk, 1 teaspoon salt, dash of cayenne pepper, 1 cup green beans, sliced.
4. Bring to a boil.
5. When this boils, add cooked potatoes and squash (close to flavor of tropical pumpkin).
6. Reduce heat and simmer about 10 minutes, uncovered.
7. Chop in large pieces: 1 large tomato or 3 plum tomatoes and stir into vegetables.
8. Remove from heat.