Thai Vegetable Stew-made with in-season fall veggies with warming spices of ginger, garlic, and coconut milk.
Ingredients
1½#s of peeled and medium diced sweet potatoes (could use butternut squash if desired), about 5 cups
1 cup of diced carrots
4 cups of green cabbage
2 cup of minced onions
3 tbsp gluten free soy sauce or tamari
2 tbsp minced garlic
1½ tbsp minced fresh ginger
¼-1/2 tsp (we used ½) samba oelek/chili paste (we use the Rooster brand)-if you don't have any, you can add some chili flakes for some heat)
1 cup of vegetable broth or water (or more if desired a more soup-like consistency)
1 pound of broccoli
3 cups of edamame
¾ cup of reduced fat coconut milk
4 cups of spinach
salt/pepper to taste (we didn't think it needed salt, as we used the soy sauce, but up to you)
Instructions
Place all ingredients except broccoli, edamame, spinach, and coconut milk into a large pot. Cover and bring to a simmer. Cook until potatoes have softened and have started to break down.
While the stew cooks, heat a pot of water to boiling. Blanch broccoli until bright green, about 1½ minutes. Remove and place into a bowl with ice water to cool quickly (this is called shocking). Repeat with edamame, and set both aside.
When stew has softened enough, about 25-30 minutes, add in coconut milk.
When ready to serve stir in broccoli,edamame, and spinach. Season with salt and pepper to taste.
Can serve a top rice, quinoa, a hearty bread, or on its own with a nice side salad.
Notes
Packed with Vitamin A (416%), Vitamin C (167%), Calcium (14%), and iron (12%), 1369 mg of potassium
Nutrition Information
Serving size: ⅙ Calories: 271 Fat: 7 g Carbohydrates: 45.3 g Fiber: 6 g Protein: 12.8 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/thai-vegetable-stew/