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Ingredients
For 4 Serving(s)
gingery-coconut-stew-with-brussels-sprouts-and-rut
- 1 T coconut oil
- 1 yellow onion
- 1 lb Brussels sprouts
- 1/2 t crushed red pepper flakes
- 2 clv garlic
- 2 1/2 T fresh minced ginger
- 3/4 lb rutabaga
- 1 c sliced carrots
- 4 c vegetable broth
- 15 oz chickpeas
- 1/2 c coconut milk
- 1 lime
- salt
- fresh cilantro
- jasmine rice
Gingery Coconut Stew with Brussels Sprouts and Rutabaga Directions
- Heat the coconut oil in a large stockpot or Dutch oven over medium-high heat. Add the onion and a pinch of salt and sauté until golden. Push the onions to the sides of the pot and add the Brussels sprouts in a single layer (or as close to a single layer as possible). Allow them to sear, stirring only occasionally. Stir in the ginger, garlic, and crushed red pepper flakes. Cook 1 minute, until fragrant. Add the rutabaga, carrots, and vegetable broth. Cover, and bring to a boil. Lower the heat to a simmer and stir in the chickpeas and lime zest. Cook, partially covered, stirring occasionally, for 5-10 more minutes, until the rutabaga is tender. Stir in the coconut milk and lime juice and cook an additional minute, until heated through. Taste and add more salt if needed.
- Top with cilantro and serve with jasmine rice.