Ingredients:
2 medium coconuts (grated & squeezed to get the coconut milk)
1 tin corned beef
5 scraped and diced carrots
3 diced onions
1/4 diced medium cucumber
5 diced bell peppers
Salt to taste
Spices of your choice
3 tbsp oil

  Method
Heat the oil in a medium pot, add the onions and bell peppers fry for 5 minutes. Add the corned beef and fry for another 5 minutes. Pour the coconut milk inside the pot, add seasonings and spices. When boiled add the carrots and allow the liquid to almost absorbed in the veggies. Finally, add the cucumber and stir cook on low heat for 2-3 minutes. Serve warm with rice.
(c) Asmie's Kitchen
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