Daily Archives: October 16, 2020

I don’t know for you, but when I am tired and don’t feel like cooking but still want something healthy, stews and curries are my go to food. Coconut milk based stews are so indulgent and flavourful ! And then they are sooo easy to make and twist. Once you have the base (onions, garlic, ginger, a few spices and lots of coconut milk :)) you just have to throw in there different veggies, a protein source like tofu or beans, some herbs and let it simmer, right ? And the magic of these is that they taste even better the next day, so make more and keep in the fridge of freeze for those lazy days ! My kids love them with naan of buckwheat pancakes to dip the sauce. Quinoa, millet or red rice are also super great to eat with them with and make a complete and nutritious meal. My super basic recipe below in case you don’t have already yours or want to revamp it a little. Happy cooking !

Ingredients

1,2 kg veggies: I would usually used pumpkin or sweet potato cut in dices, brocoli and or cauliflower florets, Brussels sprouts, carrots, or even some potatoes

250 g protein: either chickpeas, or pat dried firm tofu cut in cubes
3 handfuls fresh green leaves preferably organic

2,5 tbsp coconut oil
2 medium red onions minced
4 fat garlic cloves crushed
5 cm grated fresh ginger (don’t hesitate to put more if your love ginger like me 🙂

800 ml canned coconut milk
3 tbsp lemon juice + 0,5 tbsp lemon zest

1,5 tsp ground turmeric , 1 tsp ground cumin, 1 tsp garam masala
1 tsp salt (adjust to taste), cracked pepper, pinch of chili flakes (optional).

To serve: thai basil or fresh coriander, roasted cashews or pepitas, toasted coconut flakes

Directions

Add your coconut oil to a large sauce pan on medium heat. 

Once hot, add your onions and leave to saute for 6/9 min until translucents

Add your garlic and ginger and saute for 1 min

Add your spices, stir and cook for a few minutes

Add the starchy vegetables to your pan if using any (potatoes, pumpkin, …) and sauté for 10 min

Add your other veggies, and protein source, sauté for 2 min, then add the coconut milk and cook for 10/15 min (starchy veggies should be cooked but not mushy:)

Finish, by adding your green leave and, lemon juice. Taste and add more salt, pepper, lemon or even spices if needed. Add your fresh herbs, some roasted nuts or seeds and serve !