COCONUT CURRIED VEGETABLE STEW
This hearty vegetarian stew comes together in under 30 minutes.
Provided by Nava Atlas
Categories HarperCollins Stew Soup/Stew Cauliflower Potato Curry Coconut Vegetarian Vegan Ginger Dinner Cilantro Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetable
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
- Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
- Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.
VEGAN COCONUT CUSTARD
A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.
Provided by cloroxxy
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
Nutrition Facts : Calories 324.4, Fat 21, SaturatedFat 18.6, Sodium 60, Carbohydrate 33.9, Fiber 2.7, Sugar 24, Protein 3.2
AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Provided by Donna Klein
Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
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