Slow-Cooked Coconut Vegetable Stew Recipe

About this recipe

A hearty and comforting slow-cooked beef stew, packed with vegetables and flavors, tailored to be diabetic-friendly for a satisfying dinner solution.

Ingredients

• 200 g Orange Carrot (Gajar)
• 200 g Green Peas (Peeled) (Hiravi Vatane)
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 250 ml Coco Mama Coconut Milk
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. 1. In a skillet, sauté 2 cups of diced carrots and 1 cup of diced onions over medium heat until they are slightly softened. Set aside.
2. 2. In the crock-pot, layer 2 cups of diced carrots, 2 cups of diced bell pepper, 1 cup of green peas, and 1 cup of diced onions.
3. 3. Add the sautéed vegetables on top of the raw vegetables in the crock-pot.
4. 4. In a bowl, mix 2 cans of coconut milk with 1/2 tsp of black pepper and 1/2 tsp of salt. Pour this mixture evenly over the layers in the crock-pot.
5. 5. Cover the crock-pot and cook on low heat for 6-8 hours, or until the vegetables are tender and the flavors are well combined.
6. 6. Stir gently before serving to mix the ingredients. Serve hot and enjoy your diabetic-friendly stew.