Try this Caribbean coconut veggie stew recipe today
The Caribbean coconut veggie stew is a vibrant, hearty dish that captures the tropical flavors of the Caribbean. It originates from the islands' diverse culinary traditions, blending various vegetables with coconut milk for a rich, flavorful meal. Ideal for those seeking a vegetarian and eggless option without sacrificing taste or satisfaction, this stew is ready to elevate your dining experience. Let's get cooking.
Gather the following ingredients
For this stew, you'll need one tablespoon olive oil, one large chopped onion, two minced garlic cloves, one diced red bell pepper, one diced yellow bell pepper, two sliced carrots, one sliced zucchini, three cubed potatoes, one can of drained and rinsed chickpeas, one can coconut milk, two tablespoons curry powder, one-half teaspoon thyme, and salt and pepper to taste. Garnish with fresh cilantro.
Preparing your vegetables
Begin by thoroughly washing all vegetables. Finely chop the onion and garlic, and dice the bell peppers into equal pieces for uniform cooking. Slice carrots and zucchini into rounds, ensuring they're not too thin to avoid mushiness. Peel and cube the potatoes into bite-sized pieces. This preparation allows each vegetable to optimally contribute its texture and flavor to the stew.
Sauteing the base
Heat olive oil in a large pot over medium heat. Start by sauteing chopped onions until they become translucent. Then, add minced garlic and diced bell peppers, cooking for about five minutes until they begin to soften but still retain some crunch. This step is crucial as it builds the foundational flavors of our stew, ensuring a rich and appealing taste profile.
Adding spices and vegetables
Stir in curry powder along with thyme into your sauteed base; cook for another minute until fragrant. This step helps release the essential oils of the spices, significantly enhancing the stew's aroma. Then, add the sliced carrots, zucchini pieces, and cubed potatoes into your pot, followed by the drained chickpeas. Give everything a thorough mix to ensure the spices evenly coat all the vegetables.
Simmering the stew
Pour coconut milk into the pot, then add half a can of water. Season with salt and pepper to taste. Bring to a boil, then simmer uncovered for about 20 minutes, until vegetables are tender but not mushy. Stir occasionally to prevent sticking. Serve hot, garnished with cilantro for freshness, making this stew a satisfying, wholesome meal without meat, alcohol, or eggs.
