Vegetable-Coconut Stew
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Courtesy of Mark Sisson and chef, food writer and photographer Jennifer Meier. Mark Sisson is recognized as a leading authority on low-carb and evolution-based health, fitness and nutrition.This recipe and many more can be found in the Primal Blueprint Quick and Easy Meals Cookbook at primalblueprint.com.
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- 1 large shallot, roughly chopped
- 1 cups shredded unsweetened coconut
- 2 garlic cloves
- 1 jalapeño, seeded and cut in half
- 2 tablespoons coconut oil
- 1 large cucumber or several small, 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 teaspoons turmeric
- 1/2 teaspoons cumin
- 1 13½-oz. can coconut milk (about 1½ c.)
Vegetable-Coconut Stew Directions
- In a food processor, process the shallot, shredded coconut, garlic and jalapeño for about 1 minute, until very fine.
- In a deep saucepan, warm the coconut oil and add the shallot mixture. Sauté several minutes.
- Add the cucumber, cauliflower, carrot, green beans, tomatoes, turmeric and cumin. Sauté 1 to 2 minutes, then add the coconut milk and bring to a rapid simmer.
- Cover and cook 8 to 10 minutes, until the vegetables are cooked but still crisp.
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