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  • Genevieve Short

Extra Spicy Coconut Curry Stew

Updated: Jan 22, 2019


4-6 small to medium sized potatoes

1 red bell pepper

4 celery stalks

1 large onion

2-4 cups cauliflower

2-4 cups broccoli

2 carrots

1-15oz can garbanzo beans

1-13oz can coconut cream

2 cups water

2 tbsp. coconut oil

2 tsp. salt

1/2 tsp. pepper

2 tsp. curry powder

1/2 tsp. cayenne

1 cup fresh cilantro or 1 tbsp. dried cilantro

Begin by chopping all veggies into bite size pieces.

In a large pot sauté onions in coconut oil for 2 minutes, add potatoes, carrots, celery, broccoli, cauliflower and continue to cook for another 5 minutes.

Add coconut cream, water and all spices and simmer until potatoes are tender but not too soft.

Add bell pepper and garbanzo beans and let sit for 5 minutes before serving.

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