I made the best vegetarian stew last night, if I do say so myself. For most of us, vegetarian and stew do not go together, beef and stew – yes, but veggie stew – not so much. Well, let me change your mind with this delicious creation that Mike and I gobbled up last night. Today I ate the rest, now I feel like I am going to explode, but it was so tasty I could not help myself.
Coconut Sweet Potato Stew:
1 baking potato
1 sweet potato
1 can of garbanzo beans
2 cans coconut milk
1 can vegetable broth
1 yellow squash
1 tsp – 1 tbs of flour
Crank up the oven to 400. Dice the potatoes into chunks, bake the chunks on a baking sheet, and put a little oil on the pan so the potatoes do not stick. Bake for about 30 minutes, or until tender but not mushy.
In an big ol’ pot saute for just a minute or two the zucchini, squash and garlic, just to get them a little soft and to bring out the flavor of the garlic.
Drain the can of beans and rinse. Add the beans to the pot, and add the coconut milk and broth.
Now add salt, pepper and curry powder to your taste. Be careful with curry powder, too much can be overpowering. Taste as you go, then see what you need to add.
When the potatoes are finished baking, mash 1/2 of them and keep the other half chunky. Add the potatoes to the pot. Stir to break up any chunks of the mashed taters.
Let it all simmer for a bit on the stove top on medium until its bubbly. Taste for seasoning again and see if you need more salt or curry.
Sift about a tablespoon of flour or nutritional yeast (can be found at health food stores) over the top of the stew and stir like crazy. This will thicken the broth. Turn it down to low and let it simmer for another minute or two.
We had traditional flat bread with this meal, a light salad would have been nice too.