My Coconut Mushroom Stew, a vegan dish is an easy recipe that can be done on a busy weekday night. This healthy dish is perfect for the entire family.
• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground Parsley
• 1/2 teaspoon ground turmeric
• 8 ounces of mushrooms, sliced
• 1 can (14 ounces) of coconut milk
• 1 cherry tomatoes
• 1 teaspoon salt
• Freshly ground black pepper
• chopped fresh cilantro
Instructions:
• In a large pot heat the coconut oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger and cook for another minute.
• Add the red bell pepper and cook for 2-3 minutes, until it starts to soften. Add the cumin, coriander, and turmeric, and cook for another minute.
• Add the sliced mushrooms and cook for 5-7 minutes, until they release their liquid and start to brown.
• Add the coconut milk, tomatoes, salt, and black pepper. Bring to a simmer and cook for 20-25 minutes, until the stew has thickened and the vegetables are tender.
• Stir in the chopped cilantro and serve hot.
