Kristen's Recipes


Title:   Coconut-Curried Vegetable Stew
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Goddess
2 T olive oil
1 medium yellow onion- chopped
4 garlic cloves- chopped
2 T curry powder
1/2 t Chinese five-spice powder
4 carrots- scrubbed and sliced into chunks
1/2 head cauliflower- cored and cut into bite-size pieces
1 1/2 c cubed butternut squash
2 medium new potatoes- peeled and thinly sliced
2 c vegetable broth
1 t sweetener [raw sugar, stevia, agave nectar, etc.]
1 can (14 oz.) light coconut milk
1 c green peas- frozen
1 can (16 oz.) chickpeas- drained and rinsed
Black pepper- freshly ground
2 1/2 to 3 c cooked brown basmati rice
Directions:   In a heavy soup pot, heat the oil over medium heat and saute the onion until soft. Lower the heat and stir in the garlic and spices, cooking for 1 to 2 minutes. Add in the carrots, cauliflower, squash and potatoes. Stir well to coat with the spices and cook for 3 minutes. Add in the broth and sweetener and bring to a gentle simmer. Lower the heat and cover, gently simmering for about 15 minutes.

Stir in the coconut milk and peas. Simmer until the vegetables are tender, for about 10 minutes or so. Add in the chickpeas and stir. Taste for seasoning adjustments, adding the freshly ground pepper. Heat through for 5 minutes and serve immediately. Serve over a scoop of hot basmati rice in a warmed soup plate.
Makes:   6 servings