VEGETABLE COCONUT STEW
Time in the Kitchen: 20 minutes
Servings: 4
1 large shallot, roughly chopped
1 cup shredded, unsweetened coconut
2 garlic cloves
1 jalapeño, seeded and cut in half
2 tablespoons coconut oil
1 large cucumber or several small cucumbers, peeled, seeded and sliced
1 small head of cauliflower, broken into florets
1 carrot, peeled and cut into rounds
2 cups green beans
2 tomatoes, chopped
1 teaspoon turmeric
½ teaspoon cumin
1 13.5-ounce can coconut milk (about 1½ cups) salt to taste
½ cup full fat Greek-style yogurt (optional)
This stew of crisp vegetables in coconut broth is especially nice in the summer. Green beans, tomatoes and even cucumber, which is surprisingly
delicious when cooked, are simmered briefly to retain their flavor and texture. The bright yellow color of the broth comes from turmeric, a spice
related to ginger that is known for its anti-inflammatory properties.
If you'd like to add meat to this stew, simply sauté it first, then start adding the vegetables.
In a food processor, combine shallot, coconut flakes, garlic and jalapeño for about one minute until very finely shredded.
In a deep saucepan, warm coconut oil and add the shallot mixture to the pan. Sauté several minutes.
Add cucumber, cauliflower, carrot, green beans, tomato, turmeric and cumin. Sauté a minute or two then add coconut milk and bring to a rapid
simmer. Cover and cook 8-10 minutes until vegetables are cooked, but still a bit crisp.
Add salt to taste. If using the yogurt, which will make the broth thick and creamy, stir in right before serving.
Macronutrient Profile (perserving)