|photos from againstallgrain.com|
|Ingredients (makes 1 lunch portion and a little for a toddler!)|
1 tablespoon coconut oil
2 cups vegetables, fresh or frozen (I used a broccoli, carrots, snow peas, zucchini, and mushrooms)
1 garlic clove, minced
2 teaspoons fish sauce
2 kaffir lime leaves, fresh or from the jar
1 teaspoon coconut aminos
½ teaspoon fresh ginger, grated
½ teaspoon cumin
½ teaspoon turmeric
¼ teaspoon coriander
pinch of cayenne (optional for kids or nightshade free)
½ cup coconut milk
Heat the oil in a skillet over medium-high heat. Add the vegetables, garlic, fish sauce, kaffir leaves, coconut aminos, ginger, and spices. Saute for 5 minutes, stirring occasionally.
Add the coconut milk and simmer for 10 minutes, until the vegetables are cooked and soft.