Ground Beef and Vegetables with Coconut Milk
Dorothy's Kitchen

1 Tbs cooking oil
3/4 cup onion, minced
3 medium cloves garlic
1 lb ground beef
1 cup thin coconut milk
1 tsp salt
1 medium bell pepper
5 purple eggplants
4 cups chopped squash
2 cups thick coconut milk
I tsp MSG
1/2 tsp black pepper

In a 2 quart saucepan, saute onions and garlic. Add ground beef and fry on medium heat until brown. Add thin coconut milk and salt. Add chopped bell pepper, eggplant and squash. Cover and cook on medium heat for about 10 minutes. Add thick coconut milk, MSG and pepper. Bring to a boil for another 2 minutes. Remove from heat and serve.

Yield: 4 to 6 Servings