Carrots and Peppers in Lemon-coconut Sauce

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

1 tablespoon oil
1 medium onion (s), diced into small pieces
250 g carrot (s), peeled, weihed, diced
150 g bell pepper (s), liht reen
1 tablespoon lemon juice
2 tablespoon, heaped coconut milk, creamy
4 teaspoons coriander
1 pinch (s) salt
possibly sweeteners

Carrots and Peppers in Lemon-coconut Sauce

Instructions

Peel the onion and carrots and cut into small cubes. Wash the peppers, remove the ribs and seeds, and cut into small cubes. In a pan or saucepan that fits a lid, heat the oil over medium heat and allow the onions to turn translucent. Pour in the diced carrots and close the lid. When the carrots are still bite, stir once and add the peppers. Cover up again. Mix the lemon juice and coconut milk until smooth and stir into the vegetables. With the lid still closed, cook to the desired firmness. Stir in the coriander and season with salt and possibly with sweetener. I used coconut blossom sugar for this. For me this is a main course, it is certainly enough as a side dish for 2 people.

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