Friday, May 26, 2006
I have had a can of lite coconut milk sitting in my cabinet forever and decided to put it to use.
I sauteed orange and yellow peppers and cauliflower in a little canola oil. Then I poured in the can of coconut milk, added sliced organic sweet potatoes and extra-firm tofu, salt and pepper, Bragg's sauce, and some spices like cumin, coriander, paprika, and chili powder. I covered and cooked this for about 30 minutes.
This dish went well with Indian roti bread.