Vegetable Coconut Stew
- 1 large shallot, roughly chopped
- 1 cup shredded, unsweetened coconut
- 2 garlic cloves
- 1 jalapeño, seeded and cut in half
- 2 tablespoons coconut oil
- 1 large cucumber or several small cucumbers, peeled, seeded and sliced
- 1 small head of cauliflower, broken into florets
- 1 carrot, peeled and cut into rounds
- 2 cups green beans
- 2 tomatoes, chopped
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 13.5-ounce can coconut milk (about 1½ cups)
- salt to taste
- ½ cup full fat Greek-style yogurt (optional)
Instructions:
This stew of crisp vegetables in coconut broth is especially nice in the summer.
- In a food processor, combine shallot, coconut flakes, garlic and jalapeño for about one minute until very finely shredded.
- In a deep saucepan, warm coconut oil and add the shallot mixture to the pan. Sauté several minutes.
- Add cucumber, cauliflower, carrot, green beans, tomato, turmeric and cumin. Sauté a minute or two then add coconut milk and bring to a rapid simmer. Cover and cook 8-10 minutes until vegetables are cooked, but still a bit crisp.
- Add salt to taste. I f using the yogurt, which will make the broth thick and creamy, stir in right before serving.