If you love curried vegetable stews as much as we do, then you'll love this week's recipe! This stew's depth, flavor, and nutritional components get a boost by using our signature Organic Chicken Bone Broth. The recipe can also be adapted with different veggies and, if desired, tofu makes a nice addition. We finish with coconut milk and some fresh herbs such as, basil, cilantro, parsley or mint.
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Love is The Ultimate Spice!
|2 tbsp coconut oil||1 large yellow onion, diced|
|1 clove garlic, minced||2 tbsp ginger, peeled & grated|
|1 tbsp sea salt||1 tbsp curry powder|
|¼ tsp fresh ground black pepper||2 bell peppers (red & yellow), 1 inch dice|
|2 lbs Yukon Gold potatoes, 1 inch dice||1 medium head cauliflower, bite-sized florets|
|3 cups (1 package) The Flavor Chef Organic Chicken Bone Broth (more as needed)||⅛ tsp cayenne pepper (optional)|
|4 Kaffir lime leaves||1 can chickpeas (14 oz), drained & rinsed|
|1 can diced tomatoes (14 oz), with juices||1 bag fresh baby spinach (10 oz)|
|1 can coconut milk or cream||1 loose cup herb leaves (Thai basil, basil, parsley, mint or cilantro (reserve some for garnish|
Heat the coconut oil in a large 8 quart soup pot over medium to high heat until hot. Add the onion, ginger, and garlic, and sauté for about 5 minutes or until translucent. Season with sea salt, curry powder and black pepper, and then add the bell peppers. Add the potatoes and the cauliflower and sauté another 5 minutes or until just translucent around the edges. Add the cayenne pepper and Kaffir lime leaves and allow the flavors to combine and bloom as you stir and sauté. Now, add The Flavor Chef Organic Chicken Bone Broth. Allow the stew to come to a simmer. Add the rinsed and drained chickpeas and the diced tomatoes and bring it back to a simmer until the cauliflower and potatoes are tender. Stir in the can of coconut milk, fresh spinach leaves and your herb of choice (reserve some for garnish). Once the spinach is wilted, taste and adjust your seasonings. Serve on its own, or over rice, quinoa or pasta. Garnish with fresh herbs.
If using tofu: Use a good quality, organic, sprouted tofu. Cut the tofu into 1 inch quares. Season with curry and sea salt, and brown them in a skillet with coconut oil. Add them to the stew when adding the chickpeas and tomatoes.