Rondon - Caribbean Coconut Stew

• Rondon - Carribean Coconut Stew
• 1 yucca, peeled, washed, and cubed
• 1 yellow yam, peeled, washed, and cubed
• 2 carrots, peeled and sliced
• 2 small / medium sweet potatos, peeled and cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh minced ginger
• 1 small hot pepper, sseded and minced
• 14 ounces coconut milk 1 can
• 1 tablespoon curry powder
• Salt and Pepper
• Plantain Chips
• 2 green plantains, peeled and sliced
• 3 tablespoons coconut oil
• Salt to taste

1. For the stew:rnIn a large pot, saute the onions in oil coconut oil if you have it until tender. Add the garlic and ginger and cook until fragrant, about 30 seconds to a minute.
2. Add the coconut milk and all your vegetables to the pot. Add about 1/2 - 1 cup or so of water, or enough that your vegetables are mostly covered but not totally. You can also add more coconut milk if you have a lot of vegetables.
3. Reduce the heat to medium-low, and let the vegetables simmer for about 10 minutes. Add the minced hot pepper, curry powder, and salt and pepper. Continue to simmer the vegetables until everything is tender, 15 - 20 minutes.
4. For the plantain chips:rnHeat oil in a medium skillet over medium high heat. Fry the plantain chips until golden brown, approximately 3 minutes per side. Season with salt.

coconut stew, yucca, yellow yam, carrots, sweet potatos, onion, garlic, ginger, hot pepper, coconut milk, curry powder, salt, plantain chips, green plantains, coconut oil, salt

Taken from food52.com/recipes/22213-rondon-caribbean-coconut-stew (may not work)