speedvegan

Coconut Vegetable Stirfry, originally uploaded by speedvegan.

This recipe was inspired by 28 Cooks’ Thai Coconut Vegetable Stirfry.

2 cloves garlic, minced
1 tsp ginger, minced
1 tsp grated lemon zest
1 (14oz) can coconut milk
1 head broccoli, in florets
1 medium eggplant, in cubes
1 red bell pepper, chopped
crushed pepper flakes (to taste)
1 tbsp tamari
1 tbsp lime juice
1 tsp agave nectar
1 tbsp dried basil

1. Place garlic, ginger and lemon zest in a food processor. Pulse until minced.

2. Combine processed mixture with coconut milk in a large saucepan. Cook over medium-high heat for 1-2 minutes, stirring constantly.

3. Add broccoli, eggplant, red pepper and crushed pepper flakes. Simmer for 10-12 minutes.

4. Add tamari, lime juice, agave nectar and basil. Cook for another 3 minutes, gently stirring.

5. Toss in some cashews and transfer to a bowl or serve over rice.

This was absolutely delicious !