-
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.
Similar recipes that you might like:
PICKED
Vegan Eintopf
A hearty, comforting stew filled with an abundance of vegetables, potatoes, and lentils, perfect for chilly days
PICKED
Almond Butter and Banana Bliss Smoothie
This Almond Butter and Banana Bliss Smoothie blends the rich nuttiness of almond butter with the natural sweetness of bananas, creating a creamy, energizing drink.
Birthdays, Caribbean, Cuisines, Dinner, Fall, Lunch, Spring, Summer, Winter | No Comments » on Vegan Coconut Ital Stew