This stew of crisp vegetbles in coconut broth is especially nice tin 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 relalted to ginger that is known for its anti-inflammatory properties.
If you'd like to add meat to this stew, simply saute it first, then start adding the vegetables.
In a food processor, combine shallot, coconut flakes, garlic and jalapeno for about one minute until very finely shredded.
In a deep saucepan, warm coconut oil and add the shallot mixture to the pan. Saute several minutes.
Add cucumber, cauliflower, carrot, green beans, tomato, turmeric and cumin. Saute 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 234 (64%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0.6mg||0 %|
|Sodium 82.5mg||3 %|
|Potassium 1319.2mg||35 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 19.8g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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