Vegetables stewed in Tarantino sauce
2 servings
20 minutes
Vegetables stewed in 'Tarantino' sauce are a vibrant blend of Italian tradition and exotic notes. The name references the famous director and reflects the boldness of the flavor palette: tender zucchini and eggplants, sweet peppers and carrots, complemented by aromatic mushrooms. The vegetables are first sautéed until soft and then simmered in a spicy sauce made from coconut milk and sweet chili. This sauce gives the dish a velvety texture with a hint of sweet spiciness, while spinach adds freshness. The dish pairs wonderfully with rice or crusty bread, and its rich flavor makes it an excellent choice for a warm family dinner or special occasion. The Italian soul, exotic character, and harmony of flavors make 'Tarantino' a true gastronomic masterpiece.
1
Cut zucchini, eggplant, and carrot into large chunks. Slice onion and red pepper into strips, and quarter the mushrooms.
- Zucchini: 100 g
- Eggplants: 100 g
- Onion: 80 g
- Carrot: 100 g
- Fresh champignons: 100 g
- Sweet pepper: 100 g
2
Sauté in a pan with olive oil: first mushrooms, eggplants, onions, and peppers, then add carrots and zucchini. Cook over medium heat until the vegetables are slightly soft. Season with salt and pepper to taste.
- Olive oil: 40 ml
- Fresh champignons: 100 g
- Eggplants: 100 g
- Onion: 80 g
- Sweet pepper: 100 g
- Carrot: 100 g
- Zucchini: 100 g
3
Mix chili sauce with coconut milk until smooth, then add spinach leaves.
- Sweet chili sauce: 70 ml
- Coconut milk: 100 ml
- Fresh spinach leaves: 40 g
4
Dress the vegetables with sauce and serve hot.