All-You-Have-Left Coconut Milk Stew
Feel free to add any vegetable (cauliflower, bell pepper, etc) you have left in the fridge. Any leftovers can be frozen or kept in the fridge for leftover day.
Servings 2
Calories 276kcal
Ingredients
- 1.5 cup zucchini chopped
- 1 cup butternut/pumpkin chopped
- 1.5 cup tomato chopped
- 1 cup carrot chopped
- 1 cup mushrooms (optional)
- 1 cup eggplant
- 1 cup red onion chopped
- 1 Thai chili pepper or jalapeno finely chopped (remove seeds for less heat)
- 1 clove garlic minced
- 1 inch cinnamon stick or 1/2 tsp ground cinnamon
- 1 tablespoon ground cumin
- sea salt to taste
- black pepper to taste
- 1.5 cup unsweetened coconut milk
- 1 cup water
- 3/4 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can, drained)
Instructions
- In a large pot, heat cooking oil over medium heat. Add onions and cook for 2-3 minutes, add garlic and chili pepper and cook for a few minutes more.
- Then add zucchini, butternut/pumpkin, eggplant and cinnamon stick. Season with cumin, salt, and pepper. Cook for 5 minutes. Stir occasionally.
- Add carrots, tomatoes, coconut milk and water. Simmer, covered, for 20-30 minutes. Stir occasionally.
- Last 10 minutes, add chickpeas and cook uncovered.
Notes
Click here to learn how to make your own nut milk. It’s super easy!
Interesting Read(s):
- Chickpea 101: How To Soak, Sprout, Cook, and Freeze Chickpeas
- 10 Essentials To Keep In Your Fridge If You’re Trying To Go On A Plant-Based Diet
- 15 Common Foods You Should NOT Refrigerate