Coconut Curry stew
- Saute in 2 T oil
- 1/4 C chopped onion
- Add Vegetables of choice: Chopped/Diced bell peppers, carrots, zucchini, cauliflower, potatoes, peas...
- Add:
- 1 C water
- 3 C Canned coconut milk
- 1 Can garbonzo beans/chickpeas
- 1 T brown sugar
- 1/4 t each: turmeric, mace, pepper, salt, paprika
- 1/2 t coriandar and cumin
- 1 T vegi broth powder
- 2 t minced garlic
- 2 T minced fresh ginger
- 2 T chili oil or hot sauce (optional)
- Boil then simmer until largest vegetables are tender. 30 minutes to an hour
Tips and ideas:
Serve over rice
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