Summary

Ingredients

• 150 g pointed peppers, red
• 150 g pointed peppers, reen
• 150 g pointed peppers, white
• 1 teaspoon coconut oil
• 1 small onion (s)
• 1 large clove garlic
• 100 ml coconut milk, creamy
• 1 teaspoon coconut flour
• 1 pinch (s) salt
• 1 cm ginger, approx. 0 g

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Instructions

1. Wash, core and cut the bell peppers into thin strips. Halve the onion once and cut into thin slices. Finely dice the garlic and the ginger.
2. Heat the coconut oil in a pan or saucepan and let the onions become translucent.
3. Add the garlic and ginger and let them cook too. Then add the pepper strips and stir in for a few minutes. Reduce the heat, pour in the coconut milk and cook again for a few minutes with the lid closed. The resulting liquid can either be boiled with the pot open or you are impatient like me and bind the sauce with 1 teaspoon of coconut flour. Salts to taste.
4. Sufficient as a side dish for two. For me this is a main course that I eat alone.