Roasted Garlic with Bell pepper and Coconut Milk

Watching the sun rise over the horizon, enigmatic shades of color bringing in hope for a new day, is my all-time favorite part of the mystery we all thrive on - Life. 

Sun rises remind me of stability in this otherwise chaotic world, where everything is constantly shifting.

Sunrises remind me to live in the moment.

Sunrises make me nostalgic.  The joy of nostalgia can override the ill feelings of lost time, even if it’s only for a fleeting moment, it’s totally worth it. 

Sunrises remind me to appreciate the finer things of life we all are blessed with, but seldom take time to acknowledge them. 

On that note, a hearty simple stew sort of dish that brings in lots of warmth and love. 

Ingredients 

1 large green bell pepper - Roughly chopped 

3 medium sized potatoes - Peeled and cubed 

5 cloves of garlic - Roughly chopped 

1 teaspoon Turmeric powder 

1/2 teaspoon Black pepper powder 

1 cup Coconut Milk 

1 teaspoon Cumin seeds 

1 tablespoon olive oil 

Salt 

1.     Heat a sauce pan (one with a lid)  with the olive oil. 

2.     Once the oil is hot, add the cumin seeds and the garlic.

3.     Reduce the heat, and let the garlic roast until its light brown in color. Keep a close eye on this, because there is a fine line between roasted and burnt garlic. Burnt garlic does not taste good!

4.     Once the garlic is roasted to light brown, add the turmeric and black pepper powder. Give it a quick stir. 

5.     Add the bell pepper and potatoes, stir everything together. Add in the coconut milk and salt. 

6.     Stir it all together. 

7.     Close the lid and let it cook for 8- 10 minutes. 

8.     Serve hot with rice/bread/quinoa.