Curried Veggie Stew

As part of our take-home gift (as well as what we will be giving our patients), we came away with some great, healthy recipes.  As with any therapy we offer to our patients, we have to try everything out ourselves to be sure it’s yummy and doable for you to do also.  You’re welcome!

This recipe is Vegan, and Gluten free.  Buy organic whenever possible!

1.5 T coconut oil (for cooking)

2 onions (we used red)

3 garlic cloves, minced (we used a handful!)

6 small new potatoes, diced (we like purple ones; eat the rainbow!)

4 carrots (normal ones, not baby)

2 cups water (we used chicken broth)

1 small head cauliflower, cut into bite sized pieces (we used orange)

1 bunch of baby bok choy (store was out, so we used spinach)

2-3 t. fresh grated ginger (Mmmmmm)

2 cups green beans, cut into 1″ pieces

1-3 t. curry (we used 3)

1/2 t. Turmeric

15 oz. can coconut cream (Mmmmmm)

1-2 T red curry paste (optional, but we used 3 T; we like it hot!!)

Sea salt to taste

1.5 cups baby peas (we used frozen)

In a large, heavy soup pot, Sauté onion 3-4 minutes, add garlic and sauté another minute.  Add potatoes, carrots and water.  Bring to simmer, cover, 10 minutes.  (potatoes will still be firm), add cauliflower, bok choy, green beans, & spices, cover, simmer 10-15 minutes, until veggies are tender.  Smoosh some of the potatoes against the side of the pot to thicken.  Stir in coconut cream and curry paste, making sure it’s well mixed.  Just before serving, add the baby peas.

This fed our family of 5 AND had lunch leftovers.  Yay!  Time-saver.

Pretty easy and even the kids gobbled it up!

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