-
15
minPrep Time -
40
minCook Time -
55
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Stew
- Allergens:coconut
- Seasons:All
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A hearty and soul-warming vegan Ital stew loaded with rich coconut milk, a variety of beans, and an abundance of fresh seasonal vegetables. Perfect for any time of the year and festivity.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 Scotch bonnet pepper, deseeded and chopped (optional)
- 2 carrots, sliced
- 1 sweet potato, cubed
- 1 cup pumpkin, cubed
- 1 cup coconut milk
- 4 cups vegetable broth
- 1 cup kidney beans, cooked
- 1 cup chickpeas, cooked
- 2 tablespoons thyme
- 2 green onions, chopped
- Salt to taste
Steps:
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, ginger, and Scotch bonnet pepper. Cook until the onion is translucent.
- Add carrots, sweet potato, and pumpkin to the pot and stir well.
- Pour coconut milk and vegetable broth into the pot. Bring to a boil.
- Add kidney beans, chickpeas, thyme, and green onions. Reduce heat and simmer for 30 minutes or until the vegetables are tender.
- Season with salt to taste. Add spinach and cook until wilted, about 5 minutes.
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