Description
A straightforward recipe for a creamy vegetable stew made with coconut milk.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 cup carrots, sliced
- 1 cup sweet potato, cubed
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 1 tsp curry powder
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1 cup spinach, fresh
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add bell pepper, carrots, and sweet potato to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in coconut milk and vegetable broth. Add curry powder and turmeric. Stir well.
- Bring the stew to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until vegetables are tender.
- Stir in spinach until wilted.
- Season with salt and pepper. Serve hot.
Notes
- For a thicker stew, mash some of the sweet potato against the side of the pot.
- You can substitute other firm vegetables like zucchini or cauliflower.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: vegetable stew, coconut milk, curry, vegetarian, easy dinner