-
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
- 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
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.
Similar recipes that you might like:
PICKED
Crispy Zucchini and Corn Fritters
Crispy Zucchini and Corn Fritters, featuring fresh zucchini and sweet corn with a blend of herbs, provide a light and crispy appetizer or meal.
PICKED
Ultimate Vegan Lemon Bars
Discover the zestful delight of our Ultimate Vegan Lemon Bars, perfect for refreshing your palate.
PICKED
Vegan Waterzooi
A light and refreshing vegan version of the classic Belgian stew, Waterzooi, made with a variety of spring vegetables and tofu in a creamy
Leave a Reply
You must be logged in to post a comment.
Birthdays, Caribbean, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Coconut Ital Stew