Eat + Drink
Kathy Smart RHN
Serves 6I made this stew on a snowy winter day and just fell in love with it. it is a warming stew with just the right amount of heat from the curry paste and sweet from the coconut milk. This stew is also full of vegetables, minerals, collagen and legumes making it very hearty.
- 1 tablespoon of coconut oil or olive oil
- 1 medium onion, chopped
- 2 tablespoons each of minced garlic and chopped fresh ginger
- 3 tablespoons of Thai red curry paste
- 1⁄4 cup of unsweetened peanut butter or almond butter
- 4 cups of diced mixture of carrots, sweet potatoes and potatoes 1 (19-ounce/540-millilitre) can of chickpeas, drained
- 1 (9-ounce/280-millilitre) can of peas, drained
- 2 tablespoons of golden raisins
- 2 cups of Organika Beef bone broth (2 tbsp+2 cups water)
- 3 tablespoons of Organika Enhanced collagen
- 1 (9-ounce/280-millilitre) can of coconut milk
- 4 cups of baby spinach or chopped Swiss chards
- Sea salt and pepper to taste
- Heat coconut oil in medium saucepan. add the onions and cook gently until golden brown. Add garlic and ginger and stir constantly for 1 minute. Add curry paste, nut butter, and enhanced collagen and stir until well combined. Add vegetables, chickpeas, peas, and raisins stirring well and allowing the vegetables to infuse with the flavors of the onions and curry paste. Cook for 5 minutes while mixing well.
- Add the beef bone broth and bring mixture to a simmer.
- Let the vegetables cook until the vegetables are tender, about 20 minutes. add coconut milk and heat through.
- Just before serving, add baby spinach or chard and allow it to wilt, cooking for about 1 minute longer. Serve stew piping hot.