Vegetables Stewed in Coconut Milk

Considering whatever little favour winter ( if we can call 30 degrees winter ... in a place that is used to 9 degrees or less once upon a time ) did on us .... read get some absolutely fresh vegetables, I should feel grateful. When in fact I am not.

No matter how hard I try to imagine it is winter, it is no fun having soups or stews when it is so hot & sweltering. :-(
Even the Chinese dishes that I usually make for dinner seem dreary .... the veggies with an almost pleading look to let them be ... and are being preferred cold.

And the most depressing part for me is the disappearence of fresh green peas ... almost as soon as they had entered the market. They did not last even a whole month ... not to mention them almost dryish and having a strange flavour. Whatever happened to the days of sweet baby peas bursting with juices?

Anyway ... I think I just made the last stew of the season ... holding on to some winter veggies for the last time.
I usually make veggie stew this way ... but this time I had some coconut milk packs in the refrigerator .... so decided to empty one into the veggies.

The stew turned out great ... mild yet flavourful.

Need : Veggies cut/cubed and the green peas shelled, sliced onions, sliced garlic (optional), a small stick of cinnamon, butter, coconut milk, whole red chillies and salt to taste.

How to : Heat a little butter in a pressure cooker. Add the cinnamon and the whole red chillies.
Then add the onion and garlic together and stir for a little while .... do not brown either of them.

Now add the veggies and stir. Add the coconut milk and salt and adjust with a little water.
Pressure cook till the veggies are done.

Seve hot.
Updated :

Do not add tomatoes / lime juice. It will curdle the coconut milk.
And this will taste slightly sweetish too ... because of the coconut milk. So adjust the salt accordingly.