Vegetable Stew with Coconut Milk

This luscious stew marries the earthy flavors of cauliflower, carrots, and potatoes with the crunch of green beans and bell peppers, all immersed in the silky embrace of coconut goodness. The aromatic blend of ginger, garlic, and exotic spices elevates this dish. As you savor each spoonful, let the comforting warmth and wholesome richness transport you to a place of pure indulgence. Immerse yourself in a bowl of pure delight, where every bite tells a story of comfort, nourishment, and culinary excellence.

Ingredients:

• 1 cup cauliflower and broccoli florets

• 1 cup carrot, sliced

• 1 cup potatoes, diced

• 1 cup cubed and stirfried tofu

• 1 cup green beans, chopped

• 1 onion, thinly sliced

• 2 tomatoes, diced

• 1 cup bell peppers, sliced

• 1 cup peas

• 1 can (14 oz) coconut milk

• 2 tablespoons coconut oil

• 1 tablespoon ginger, minced

• 3 cloves garlic, minced

• 1 teaspoon curry powder

• 1 teaspoon turmeric powder

• Salt and pepper to taste

• Fresh cilantro for garnish

Instructions:

1. Sauté Aromatics:

   • In a large pot, heat coconut oil over medium heat. Add ginger and garlic, sauté until fragrant.

2. Add Vegetables:

   • Add onions and cook until softened. Stir in cauliflower, broccoli, carrots, potatoes, green beans, bell peppers, and peas. Add the tofu.

3. Spices:

   • Sprinkle curry powder, turmeric powder, salt, and pepper over the vegetables. Mix well to coat the vegetables with the spices.

4. Pour Coconut Milk:

   • Pour in the coconut milk, ensuring it covers the vegetables. Bring the mixture to a gentle boil.

5. Simmer:

   • Reduce the heat to low, cover the pot, and let the stew simmer for about 15-20 minutes or until the vegetables are tender.

6. Adjust Seasoning:

   • Taste and adjust the seasoning if needed. Add more salt or pepper according to your preference.

7. Garnish and Serve:

   • Garnish the vegetable stew with fresh cilantro and serve it hot, accompanied by rice.