Vegetables in Coconut Milk

Ingredients

 * 1 small butternut squash
 * 2 large potatoes
 * 2 tablespoons cooking oil
 * 1 medium onion, sliced
 * 2 cloves garlic, minced
 * 1½ teaspoons fresh ginger, grated
 * 2 cups coconut milk
 * 1 teaspoon salt
 * dash of cayenne pepper
 * 1 cup green beans, sliced
 * 1 large tomato or 3 plum tomatoes

Directions

 * 1) Peel, cube and cook in a small amount of water until just tender: 1 small butternut squash and 2 large potatoes.
 * 2) In a separate large saucepan, saute in 2 tablespoons cooking oil: 1 medium onion, sliced, 2 cloves garlic, minced and 1 ½ teaspoons fresh ginger, grated.
 * 3) Add: 2 cups coconut milk, 1 teaspoon salt, dash of cayenne pepper, 1 cup green beans, sliced.
 * 4) Bring to a boil.
 * 5) When this boils, add cooked potatoes and squash (close to flavor of tropical pumpkin).
 * 6) Reduce heat and simmer about 10 minutes, uncovered.
 * 7) Chop in large pieces: 1 large tomato or 3 plum tomatoes and stir into vegetables.
 * 8) Remove from heat.