It is a new day, a new week – I kick started my day with a run, a yogurt and two glasses of water. I am probably going to start craving the potato chips and speckled eggs in the cupboard in about 5 seconds…
I hate the withdrawal symptoms I get on Mondays. Weekend feasting withdrawal is a bitch. But let us be positive, release good vibes and aim to be super healthy this week, k?
This recipe of Coconut Veggies is about as comforting as a healthy bowl of veggies get. Delicious tender cauliflower, patty pans and carrots are baked in the most delicious creamy coconut milk, nutmeg and cumin spice mix. It can be served on a fluffy bed of rice – or it can be enjoyed without any starch to keep you on the Banting, low carb track.
You can add any spice or dried herbs to your coconut milk before baking; another good idea is to add hands full of grated mozzarella for an “al forno” option. Either way, you will end up with a deliciously fragrant veggie dish, that will store in the fridge for the rest of the week (if you don’t gobble up all at once)…
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings | people |
- 1 cauliflower head cut into florets
- 1 cup yellow pattypans
- 3 carrots peeled and chopped
- 1 can coconut milk
- 1 can coconut cream
- 2 pinches ground nutmeg
- 2 pinches ground cumin
- salt and black pepper to season
- parsley to serve
Ingredients
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- First off, add the vegetables to a boiling pot of salted water and blanch for about 5 minutes. Drain and transfer the veggies to an oven safe dish.
- Season with salt and pepper.
- Mix the coconut milk and cream with an electric hand mixer, add the spice and pour it over the veggies to cover.
- Bake for 20 minutes at 180 degrees Celsius. Garnish with fresh parsley and serve with basmati rice.
