vegetablestew-00.jpg
Vegetable Stew with Coconut Milk
Budget-friendly recipe
Ingredients
to taste
1
pound
if chicken boneless and skinless, or a 14-ounce can of garbanzo beans
What You'll Need
- Measuring spoons
- Measuring cups
- Large pot
- Knife
- Cutting board
- Can opener
- peeler
Directions
-
In a large pot, heat oil and saute onion and garlic for two minutes. -
Add the sweet potatoes, greens, coconut milk, water, soy sauce, and chili flakes. Simmer for 20 minutes, stirring occasionally. -
In the meanwhile, prepare your choice of protein: Cut the fish into large chunks or the chicken into bite-sized pieces. Leave shrimp whole; peel if desired. Drain the garbanzo beans.
-
When the vegetables are tender, add protein to the pot. Cover and let cook about 7-10 more minutes, or until meat is cooked through. Squeeze lime juice over everything before serving. Serve with cooked rice, quinoa, or another grain.
Chef Tips
-
Can substitute one small butternut squash for the two sweet potatoes, in desired.
-
Make this vegetarian by adding one 15-oz can of garbanzo beans instead of the fish, shrimp, or chicken.
-
Top this dish with chopped cilantro, basil, or green onions for even more color and flavor!
-
Nutrition facts are calculated using garbanzo beans and 1/2 cup of cooked rice. Reduce the sodium with low-sodium soy sauce.
Nutrition Info and more
Serving size:
Total calories:
1
cup
340
Total fat:
9 g
Saturated fat:
5 g
Carbohydrates:
58 g
Protein:
10 g
Fiber:
7 g
Sodium:
612 mg
