Spiced Vegetables with Coconut Recipe

Ingredients:
Red Chilli - 1
Carrots - 2, large
Celery Sticks - 6
Fennel Bulb - 1
Grapeseed Oil - 2 tblsp
Fresh Root Ginger - 1 inch, grated
Garlic - 1 clove, crushed
Spring Onions - 3, sliced
Coconut Milk - 400 ml
Fresh Coriander - 1 tblsp
Salt to taste
Ground Black Pepper - as required
Fresh Coriander Sprigs - to garnish

Method:
1. Halve, seed and finely chop the chilli.
2. Thinly slice the carrots and the celery sticks. Trim the fennel bulb and slice roughly using a sharp knife.
3. Heat the wok, then add the oil. When the oil is hot, add the chilli, fennel, carrots, celery, ginger, garlic and spring onions and stir-fry for 2 minutes.
4. Stir in the coconut milk with a large spoon and bring the mixture to the boil.
5. Stir in the coriander and salt and pepper and serve garnished with coriander sprigs.