Tried mixing Coconut Milk and Sweet Paprika Powder? Hmmm...Scrumptious!

Hello dear Foodies and Hivers!

Happy new great week! I hope all of you have enjoyed your weekend with family or friends. For those of you who have followed my cooking, you might remember that I almost do some easy peasy cooking, mostly stir-fried dishes. I stock frozen vegetables in my freezer since I do my food shopping on Thursdays...and by the end of the week, I just check my pantry and vegetables that are left from last food shopping and have not yet been cooked and I often come up with a dish that is simultaneously cooked.

So today, I am sharing a dish that is really delish and plan to cook this again next week. This had been experimental cooking, and I can´t remember I have done this before. It´s that good and scrumptious that is why I intend to repeat this next week soon as I have the green beans.

The bell peppers I used here came from my harvest a couple of days before from my container garden and you can find my garden update for Sept here.

Sauteéd Green Beans and Squash

Two servings, whatever leftovers can be frozen

Ingredients
600 grams fresh or frozen green beans
400 grams hokkaido squash with unpeeled skin, seeded ( dice or cut into pieces)
5-6 pieces button mushrooms (white or brown variety)
2 bell peppers cut into pieces
3 cloves garlic, crushed
1 each red onion and white onion, cut same size as the peppers
sweet paprika powder
coconut milk in can (around 400 ml)
1 vegetable cube diluted in 3/4 cup boiling water
1 cup water (to add later)
salt
freshly ground black pepper
vegetable cooking oil
1 tbsp soy sauce to marinate the mushrooms

Procedures:
Marinate the mushrooms for about 2 minutes then sauteé the pieces beforehand in a hot pan with little oil until soft, set aside for later use.

In the same hot pan , add a bit more oil to sauteé the garlic, followed by the onions....

....then add the cut beans and squash. Stir fry all until the veggies are well blended.

Add the cut bell peppers, add a bit of oil (1 tablespoon) to sauteé more of the vegetables.

Add the diluted vegetable cube and the coconut milk.

Stir in sweet paprika powder. Mix carefully, let boil for 1 minute, cover and set heat to low, simmer until all vegetables are a bit softer.

When the liquid becomes lesser, you may want to add water (optional) to increase the sauce consistency.

Add salt and ground pepper adjusting these spices according to your taste preference.

Arrange in a bowl, serve hot with boiled rice or boiled potatoes.

I hope you will try this coz this is really easy and delish.

HAPPY COOKING!

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