Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 7/8           cups  well-stirred camned unsweetened
                        coconut milk
  1             medium  onion -- chopped
  1                     garlic clove -- minced
  1                     fresh thyme sprig
  1                     fresh parsley spng
  2                     whole         cloves
     1/2      teaspoon  cinnamon
  2        thin slices  fresh gingerroot
  2                     fresh jalapeno chilies -- seeded and
                        chopped fine -- (wear rubber gloves)
  1         tablespoon  unsalted butter
  1 1/2         pounds  fresh vegetables -- such as
                        broccoli and cauliflower -- cut into flowerets,
                        OR trimmed green beans
  14              cups  water

Preparation:

In a heavy saucepan simmer coconut milk with onion, garlic, thyme, parsley, cloves, cinnamon, gingerroot, and jalapenos, uncovered, stirring occasionally, until thickened, about 20 minutes. Remove cloves and gingerroot and keep sauce warm. In a large heavy skillet melt butter over moderate heat until foam subsides and cook vegetables, stirring, 3 minutes. Add water and simmer vegetables 5 to 7 minutes, or until crisp-tender. Stir in sauce and salt and pepper to taste and simmer until vegetables are tender, 2 to 5 minutes.

Nutritional Information:

151 Calories (kcal); 12g Total Fat; (66% calories from fat); 2g Protein; 11g Carbohydrate; 31mg Cholesterol; 105mg Sodium