Coconut Tomato Carrot Stew
- 1 Kg carrots peeled, washed and chopped to sooth your taste
- 1 large yellow onion peeled, washed and chopped
- 1 large red onion peeled, washed and chopped
- 1 large red bell pepper washed and chopped
- 1 large yellow bell pepper washed and chopped
- 1 orange bell pepper washed and chopped
- 500 grams mushrooms washed and divided in two
- 1 leek washed and chopped
- 1 fennel washed and chopped
- 50 grams parsley washed and chopped
- 6 stalks of celleri
- 3 habanero pepper chopped in food mixer
- 100 grams fresh ginger chopped in food mixer
- 3 whole garlic pressed into stew. I love my food hot just like the ladies
- 6 cans (3 litres) crushed tomatoes
- 1 can light coconut milk (400 ml)
- Fresh basilika
- Fresh thyme
- Fresh oregano
- 20 grams or 2 teaspoon coconut oil for sauteeing
- Sautee the hardest vegetables in a deep non stick frying pan (carrots, onion). Sautee until you are satisfied with softness and color. Once you are done add all the other vegetables with the exception of the bell peppers. That's if you like your bell peppers crispy. Stir for a short while and then add bell peppers, crushed tomatoes, coconut milk, and all fresh spices. Notice that I only cook with fresh spices. No powdered spices but the choice is yours. Let simmer for 6 minutes and then turn of the stove. Can be served with rice, quinoa, bulgur, cocos or even your favorite pasta.
kg carrots, yellow onion, red onion, red bell pepper, yellow bell pepper, orange bell pepper, fennel washed, parsley washed, stalks of celleri, pepper, ginger, garlic, tomatoes, light coconut milk, fresh basilika, thyme, fresh oregano, coconut oil
Taken from www.yummly.com/recipe/Coconut-Tomato-Carrot-Stew-1857258 (may not work)