Vegetable Pie with Coconut Cream
Basic ingredient Mango dressing
. 6 Servings
Ingredients:
100gr white beans 2 eggs 2 tablespoons oil 1 onion, sliced 2 peeled and grated potatoes 2 small grated pumpkins 2 small carrots, grated 1 250 gr can corn 2 tablespoons fresh basil, chopped 150 grs grated yellow cheese 3 tablespoons MANGO DRESSING fresh ground pepper salt Coconut cream: 11/2 cup thick coconut milk or cream ½ cup MANGO DRESSING
Preparation:
Place beans and eggs in a blender and blend until soft. Heat a spoonful of oil in a skillet and lightly sauté onion, 3 to 4 minutes, over medium heat. Add potatoes, carrots and pumpkins. Cook, stirring 5 minutes or until vegetables are tender. Remove from pan and place on paper towel to remove excess oil. Combine vegetables with bean mixture, corn, basil and 3 tablespoons of MANGO DRESSING. Mix and season with salt and pepper. Grease a pyrex and place mixture in it. Bake in 350 degree oven (180 C) 20 minutes or until firm. Cream:: Cook coconut milk over medium heat until lightly thickened. Add the MANGO DRESSING and some salt before serving. Serve pie with this cream.

 Arriba

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