Vegetables in Coconut Milk with Couscous

Cost: About 18 Shekels (US Dollars 5)

Oil

1 clove garlic

1 teaspoon grated ginger

1/2 onion

1 kohlrabi

1 large carrot

1 beetroot

1/2 butternut squash

1/2 teaspoon cumin

1 teaspoon sweet paprika

1/2 teaspoon chili in flakes

200 ml chicken or vegetable stock

1 cans coconut milk

Cut the garlic and onion into smack cubes and fry in the oil for a few minutes. Add the ginger and then the spices. Mix well. Cut all vegetables into cubes and add together with the stock and the coconut milk. Put a lid on the pan and cook on low heat for about 30 minutes. Serve with couscous (or rice).