Coconut vegetables

Directions

1. In a medium saucepan over medium heat, melt the butter.

2. Sauté the green onions, onions, tomato, and mushrooms until the vegetables are tender.

3. Stir in the coconut milk. Boil for 10 to 15 minutes or until nicely thickened.

4. Stir in the carrots; cook for 2 to 3 minutes.

5. Add the celery, broccoli, green beans, thyme, Scotch bonnet pepper, salt, and black pepper.

6. Simmer until the vegetables are cooked yet still crunchy. If the sauce is too thick, add 1 to 2 tablespoons / 15 to 25 mL water.

7. Remove the thyme sprigs before serving.

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