SPICED VEGETABLES WITH COCONUT

This spicy and substantial stir-fry could be served as an appetizer or as a vegetarian main course for two. Eat it with spoons and forks, and provide hunks of Granary bread for mopping up the delicious coconut milk.

Serves :

Preparation Method :

Cut the chilli into halve, seed them, and finely chop the chilli. If necessary, wear rubber gloves to protect your hands.
Thinly slice the carrots and the celery sticks on the diagonal.
Trim the fennel bulb and slice roughly, using a sharp knife.
Heat the wok and add the oil. When the oil is hot, add the chilli, fennel, carrots, celery, ginger, garlic, and spring onions. Stir-fry for 2 minutes.
Stir in the coconut milk with a large spoon and bring the mixture to boil.
Stir in the coriander, salt, and pepper. Serve garnished with coriander sprigs.