Let’s get inspired by Asian food again. Coconut milk and veggies are one of our favorite combination. Here’s the recipe for a lunch that will help you survive cold November days.
Ingredients (serves 3-4):
200g zucchini
250g white pattypan squash
250g pumpkin
1/2 chili pepper
1 onion
1/2 red bell pepper
1/2 yellow pepper
1 tin of chickpea
4 tsp black sesame seeds
4 tbsp coconut milk
salt
black pepper
1 tsp sweet pepper
1/2 tsp dried garlic
2-3 tbsp olive oil
Instructions:
Peel and cut the pattypan squash and pumpkin into cubes. Slice zucchini. Chop chili pepper finely. Cut the bell peppers into squares. Dice the onion. Heat the olive oil (on a frying pan) and add chili pepper and red and yellow pepper. Fry for about 2-3 minutes. Add pumpkin and pattypan squash. Stir fry for about 4 minutes.
Then add zucchini and fry for about 4-5 minutes, stirring occasionally.
Season the veggies with some salt and pepper. Then add the onion and fry for 2-3 minutes while tossing. Add drained chickpea, coconut milk, spices and sesame seeds. Mix and cook over low heat for about10 minutes.
Serve with rice. Enjoy!
Etykiety: english, gluten free, main course, pumpkin, recipes
