This delicious sauce can be used for Pasta, Rice and Potato dishes or as creamy marinade when roasting vegetables on the fire.
2 Red Peppers.
½ Onion (Sliced).
3 Garlic Cloves (whole).
1 tsp Vegetable Stock.
1 tbsp Coriander (Ground).
1 tsp Salt.
1 tsp Black Pepper (Whole).
1 tsp Coconut Oil (Melted).
1 Can Coconut Milk.
1
Pre-heat oven to 180 degrees celsius.
2
Mix Vegetable with Coconut Oil, Garlic and Spices.
3
Add Vegetable, Garlic and Spice mix to an oven tray and bake until browned. Leave to cool
4
Add roasted Vegetable, Garlic and Spice mix to the blender. Add Coconut Milk and blend until smooth.
Ingredients
2 Red Peppers.
½ Onion (Sliced).
3 Garlic Cloves (whole).
1 tsp Vegetable Stock.
1 tbsp Coriander (Ground).
1 tsp Salt.
1 tsp Black Pepper (Whole).
1 tsp Coconut Oil (Melted).
1 Can Coconut Milk.
Directions
1
Pre-heat oven to 180 degrees celsius.
2
Mix Vegetable with Coconut Oil, Garlic and Spices.
3
Add Vegetable, Garlic and Spice mix to an oven tray and bake until browned. Leave to cool
4
Add roasted Vegetable, Garlic and Spice mix to the blender. Add Coconut Milk and blend until smooth.