Coconut Curried Collared Green Stew

Full and hearty vegan stew; versatile dish perfect for summer or winter  

Ingredients

  • 1 bunch of collared greens, chopped into bite size pieces
  • 2 cups of beet and cabbage slaw
  • 4 cups of water
  • 1 can of chickpeas, rinsed and drained
  • 1 can of organic coconut milk
  • 2 tbsp of curry
  • 1 green onion stalk, sliced thinly
  • 1 tsp of turmeric
  • 2 tsp of volcano salt
  • 1 tsp of cayenne pepper
  • 1 tbsp of coconut oil

 

Instructions

  • Prep all ingredients
  • Start off by cooking the spices in coconut oil
  • Add green onion and slaw; and cook down
  • Add the collared greens and make sure all the veggies are coated in the spices and oil
  • Add chickpeas
  • Add water and coconut milk and let it simmer for 35 mins at low-med heat
  • SERVE WITH RICE OR QUINOA 🙂

IMG_8187.JPG

IMG_8184.JPG

IMG_8195.JPGIMG_8197.JPG

ENJOY

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s