Gingery Coconut Stew With Brussels & Rutabaga
Ingredients
- 1 tbsp coconut oil (refined or virgin)
- 1 pc large yellow onion thinly sliced
- 1 lb Brussel sprouts quartered [see note above]
- 1/2 tsp red pepper flakes (or more to taste)
- 2 cloves garlic minced
- 2 heaping tbsp fresh ginger minced
- 3/4 lb rutabaga peeled and diced (1/2 inch)
- 1 cup sliced carrots
- 4 cups vegetable broth
- 1 15 oz can chickpeas rinsed and drained (1 1/2 cups)
- 1 5.5 oz can coconut milk (about 1/2 a cup)
- Juice of one lime
- Zest of 1/2 lime
- Salt to taste
- Fresh cilantro for garnish (optional)
- Jasmine rice for serving
Instructions
- Preheat a 4 quart pot over medium-high heat. Saute onion in the oil with a big pinch of salt, until onions are lightly browned.
- Now add the brussels and try to get them lightly seared by making sure that they hit the surface of the pot. So just push the onions to the sides and let the brussels cook, giving them a stir every now and again. It doesn’t have to be perfect and not every single one needs to sear, just do your best!
- Add ginger, garlic and red pepper flakes and mix in. Cook until fragrant, about a minute.
- Add the rutabaga, carrots and vegetable broth. Cover and bring to a boil.
- Once boiling, lower heat to simmer, and add the chickpeas and lime zest. Cook with the lid ajar (to let steam escape) until the rutabaga is tender (5 more minutes or so.)
- Add coconut milk and lime juice, and taste for salt.
- Heat through, and serve with cilantro and extra red pepper flakes or Sriracha if you like.
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