INGREDIENTS: (suggested veg)
Red Bell Pepper or Thai Chili for spicy
3-4 Tbsp Verbena Basil Lemongrass Olive Oil
Nutmeg to taste
Salt to taste
Pepper to taste
Wash and chop any amount of veggies you prefer.
Saute veggies in olive oil on medium heat until fork tender.
Add enough coconut milk to just cover the veggies and simmer until reduced by half.
Add olive oil, nutmeg, salt, & pepper to taste
Cook for a few minutes for flavors to combine. Serve over rice or as a side dish.