Preparation

Grate the carrot and chayote and chop the rest of the vegetables.
Preheat the oven to 200 degrees and sauté the onion, garlic and leeks in olive oil for about 4 minutes, then add the chayote and carrot and saute until the chayote water is dry.

Add the coconut milk and dissolve the cornstarch in a glass with the water and add the mixture. Stir until it thickens, add the spices and put the mixture in a pan and bake for 45 to 60 minutes.

Ingredients

  • 3 units carrot
  • 1 unit chayote
  • 1 leek unit
  • 1 onion unit
  • 3 cloves garlic
  • 200 ml coconut milk
  • 2 tablespoon cornstarch
  • 4 tablespoon water
  • 1 teaspoon black pepper
  • 1 teaspoon shallow nutmeg
  • salt to taste