Zucchini and Carrot Pan with Coconut Milk

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 zucchini
  • 2 carrot (s)
  • 1 clove (s) garlic or more, to taste
  • 100 ml coconut milk
  • salt and pepper
  • Vegetable broth, grained
  • 2 tablespoon sunflower seeds
  • 1 tablespoon fat as desired and tolerated (I used butter)
Zucchini and Carrot Pan with Coconut Milk
Zucchini and Carrot Pan with Coconut Milk

Instructions

  1. Wash and clean the zucchini and carrots. Then cut into bite-sized pieces. Peel and squeeze the garlic as well.
  2. Heat some fat in a pan on medium heat. Add the cleaned vegetables and garlic and fry. After about 5 minutes add the coconut milk and let it boil down a little. If necessary, extend with a little water. Season to taste with salt, pepper and granulated broth.
  3. Sprinkle in the sunflower seeds and enjoy!

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