Hokkaido Squash With Coconut Milk ( A Vegan Dish)

Easy Peasy Vegan Recipe...

An easy peasy recipe that even an unexperienced cook could try. The ingredients are so simple and im Nu, the dish is created. I made this today for dinner and served hot with sliced baguette which we dipped into the sauce. This could also be served with white bread. It is a soup-like dish intended for light dinner. One may have less liquid and more vegetables.

Hokkaido Squash With Coconut Milk

Ingredients for 4 Servings

1/2 Hokkaido squash, seeds removed, unpeeled and diced
1 Eggplant, cut into pieces
3 cloves garlic, crushed
1 onion, sliced
Olive oil
2 x 400 grams canned Coconut milk
1/2 bell pepper, sliced
1 bunch of rucola and lettuce leaves
a handful of mung beans sprouts
100 grams thinly sliced button mushrooms
1/2 teaspoon curry powder
salt
black pepper, ground

Preparations:

1... In a hot pan with 2 tablespoons olive oil, fry the crushed garlic, add the onions and the mushrooms, the diced squash, the eggplant and bell pepper. Stir-fry the ingredients until all become semi-soft...

2... Add the coconut milk, the rucola and lettuce, as well as the mung beans. As soon as the coconut milk boils, cover and reduce heat to low .....Simmer for about 15 minutes. Spice with salt and pepper according to your taste.