Autumnal Veggies in Spiced Coconut Milk
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This is the main food eaten each day by most of of PNG–except in swampy areas, where grubs and sago are the mainstay. Papua New Guineans eat only one full meal each day, in the evening after dark.
Servings
4
Servings
4
Autumnal Veggies in Spiced Coconut Milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is the main food eaten each day by most of of PNG–except in swampy areas, where grubs and sago are the mainstay. Papua New Guineans eat only one full meal each day, in the evening after dark.
Servings
4
Servings
4
Ingredients
  • 1 small butternut squash , cubed
  • 1 large sweet potatoes , cubed
  • 1 onion , chopped
  • 3 cloves garlic , crushed
  • 1 1/2 tsp grated ginger , fresh
  • vegetable oil
  • 2 large handfuls green beans , fresh, trimmed
  • 14 ounces coconut milk , whole or light
  • tomatoes ,sliced, garnish
Servings:
Units:
Instructions
  1. Saute onions in vegetable oil until soft.
  2. Add crushed garlic and grated ginger. Cook for another moment, until fragrant.
  3. Add in trimmed green beans and creamy coconut milk. Bring to a gentle bubble.
  4. Pile on the steamed veggies, cover and simmer about 10 minutes.
  5. Season with plenty of salt and – if you’d like – a sprinkle of cayenne pepper.
  6. Garnish with slices of chopped tomato and serve immediately.
Recipe Notes

The rice is optional, unless you’re in Papua New Guinea.