Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!
1 red onion
3 cloves garlic
6 oz asparagus chopped
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish
Steam peas and asparagus till crisp, set aside.
Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!