WHAT YOU NEED
Small piece of ginger
1 box of cherry tomatoes (peeled)
4 bell peppers (1 green, 1 red, 1 orange, 1 yellow)
2 boxes mushrooms
1 bag of peas
1 * 400mL coconut milk
Cut the garlic and ginger to very thin slices and sauté in very little coconut oil. Add in the cherry tomatoes (peeled and cut in half). Cook for a bit on low fire then add the bell peppers and eggplants on low heat. Sprinkle salt and black pepper. Add the peas, cook for around 5 minutes and then add in the mushrooms. Sprinkle curry powder, chili pepper then add coconut milk. Enjoy and Bon Appétit!