Sautéed Coconut Milk & Mushroom Stew


Treviso and Rainbow Chard Sauté

Ingredients

  • Tomato, pureed (2 cups)

  • Fresh Coconut Milk (2 cups)

  • Yellow Zucchini, Pureed (1 cup)

  • Ginger, grated (3 tbsp)

  • Coconut Oil, (2 tsp)

  • Onion, diced (1 pc)

  • Button Mushroom, Sliced (200 g)

  • Garam Masala (2 tsp)

  • Salt, to taste

  • Broccoli, florets (1 cup)

  • Carrot, sliced (1 pc)

  • Red Bell Pepper, Julienned (1 pc)

  • Tomatoes, loosely diced (2 pcs)

  • Lemon, juiced (1 pc)

  • Parsley, loosely chopped (1 cup)

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Blend the tomato puree, coconut milk, zucchini puree and ginger until smooth.

  2. In a large wok, heat 1 tsp coconut oil over medium heat. Sauté the onions for 2-3 minutes until onions are translucent.

  3. Raise the heat to medium-high and add the mushrooms. Sauté stirring frequently for 7-8 minutes.

  4. Add the mix from the blender to the wok and the garam masala and salt and mix well. Transfer to a bowl and reserve.

  5. Use the same wok and over medium-high heat and add remaining 1 tsp coconut oil.

  6. Sauté the broccoli florets, sliced carrot, bell peppers and tomatoes. Remove the veggies from the wok and set aside.

  7. When you are ready to serve, return the liquid mixture to the wok and add the lime juice.

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