THAI STYLE VEGGIE STEW – WENDY BLANCHARD, M.S.

Here is a yummy and healthy recipe that I created that is especially warm and comforting for the winter months.

INGREDIENTS:

3 cups gluten free vegetable broth
4 cloves garlic, chopped
1 large sweet potato, peeled, diced
1 yellow bell pepper, seeded, cored, diced
1 cup baby carrots
2 Granny Smith apples, peeled, cored, diced
1 14-oz. can Muir Glen Fire Roasted Diced Tomatoes
1 15-oz. can organic chick peas, rinsed, drained
1 14-oz. can coconut milk
1 lime, juiced
3-4 tablespoons Thai Kitchen Mango curry paste
A pinch cinnamon and cumin
1 1/2 T. cayenne red pepper
Sea salt and pepper, to taste

Before serving add:

1-2 tablespoons chopped fresh mint
1 cup packed baby spinach
Hot red pepper flakes, to taste, if desired

INSTRUCTIONS:
Combine all of the ingredients in a slow cooker and cook about 4 hours, or follow directions for your particular crock pot. You can also put all ingredients into a soup pot on the stove and cook, covered, on medium heat until the veggies are tender. It should take 30-40 minutes.
Stir in the mint, baby spinach, and hot red pepper flakes. Heat until the greens soften, and serve.
To your good health!
Wendy
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