Vegetable Coconut Stew

Ingredients

2 tablespoons avocado oil

1 small onion, diced

2 cloves garlic, minced

1 one inch piece of ginger, peeled and minced

2 teaspoons turmeric

5 leaves fresh basil

Zest of one lime (approx. 1 tablespoon)

1 teaspoon sugar

1 teaspoon red pepper flakes

Salt and pepper

1 (15 oz) can garbanzo beans, drained and rinsed

4 cups low sodium vegetable broth

1 (13.5 oz) can coconut milk (not low fat)

1 large russet potato, peeled and diced

1 large carrot, peeled and diced

½ bunch fresh kale, ripped into bit sized pieces

Directions

Heat oil in a Dutch oven over medium high heat.  Add onion, ginger, and garlic.  Cook 3 to minutes, or until onions become translucent, stirring occasionally. 

Add turmeric, basil, lime, red pepper flakes, sugar, salt, and pepper.  Stir.

Add garbanzo beans and cook, stirring frequently, 4 to 5 minutes. 

Next, add vegetable broth, scraping the pan to release any bits. Then, add coconut milk, potatoes, and carrots.

Bring to a gentle boil, then reduce heat and simmer 35 to 40 minutes, or until the potatoes are fork tender.

Remove 1 cup stew and process with an immersion blender until smooth.  Return puree to the stew.

Stir in kale and cook 5 to 7 minutes until wilted and soft.   Add salt and pepper to taste.

Serve a dab of plain yogurt and pita bread or naan.