Golden Coconut Veggie Stew Recipe

About this recipe

Golden Coconut Veggie Stew is a hearty and flavorful Indian-inspired breakfast dish that's rich in creamy coconut milk and balanced with aromatic spices. Packed with vibrant vegetables like bell peppers, green beans, and zucchini, this stew offers a comforting start to the day while maintaining moderate spice to suit all palates. It’s perfect for a united family, providing a wholesome yet light meal with balanced macros for body maintenance. The dish is easy to prepare, making it ideal for intermediate cooks seeking a satisfying and nutritious morning meal.

Ingredients

• 200Ml Kara Coconut Milk Classic (200ml)
• - Coconut Oil
• 500 g Capsicum Green
• 250 g French Beans
• 2 pcs Zucchini
• 500 g Onion
• 300 g Ginger Paste
• 25 g Ginger Garlic Paste
• 100 g Jeera Powder
• - Red Chilli Powder
• 100 g Coriander Leaves
• - Coriander Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 2. Stir in the ginger paste and garlic paste, cooking for another 1-2 minutes until fragrant.
3. 3. Add the turmeric, cumin, coriander, and chili powder, and cook for 30 seconds to bloom the spices.
4. 4. Add the chopped tomato and cook until softened, about 4-5 minutes, stirring occasionally.
5. 5. Mix in the diced bell pepper, green beans, and zucchini, coating them in the spice mixture. Cook for 3-4 minutes.
6. 6. Pour in the coconut milk and stir well, ensuring all vegetables are submerged. Bring to a gentle simmer.
7. 7. Season with salt and let the stew simmer for 10-12 minutes, or until the vegetables are tender and the flavors are well combined.
8. 8. Remove from heat and garnish with freshly chopped cilantro before serving.