Creamy Coconut Green Beans and Carrots

1Wash and trim the green beans (1 cup) and carrots (1 cup).

2Cut the green beans (1 cup) into bite-sized pieces and slice the carrots (1 cup) into thin rounds.

3In a saucepan, bring water to a boil and blanch the green beans (1 cup) and carrots (1 cup) for 3-4 minutes until slightly tender.

4Drain the vegetables and set them aside.

5In the same saucepan, pour in the coconut milk (½ cup) and bring it to a simmer over medium heat.

6Add the blanched green beans (1 cup) and carrots (1 cup) to the coconut milk (½ cup).

7Stir well to coat the vegetables in the creamy coconut milk (½ cup).

8Let the mixture simmer for another 5-7 minutes until the vegetables are cooked through and the sauce thickens slightly.

9Season with salt and pepper to taste, if desired.

10Serve the creamy coconut green beans (1 cup) and carrots (1 cup) hot as a delicious side dish.