My Coconut Mushroom Stew, a flavourful vegan dish, is the perfect recipe for a busy weekday night. It’s healthy, delicious, and easy to prepare, making it ideal for the entire family to enjoy.
Ingredients:
- 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 cup cherry tomatoes, halved
- 1 teaspoon salt
- Freshly ground black pepper
- Chopped fresh cilantro
How to Prepare:
- Begin by heating the coconut oil in a large pot over medium heat. Once hot, add the chopped onion. Cook until soft and translucent, around 5 minutes.
- Next, toss in the garlic and ginger. Sauté for another minute until fragrant.
- Then, add the red bell pepper, allowing it to cook for 2-3 minutes until it starts to soften. Stir in the cumin, parsley, and turmeric, cooking for another minute to release the flavours.
- Now, add the sliced mushrooms. Cook for 5-7 minutes until they release their liquid and begin to brown.
- Afterward, pour in the coconut milk, add the cherry tomatoes, and season with salt and black pepper. Bring the stew to a gentle simmer and cook for 20-25 minutes until it thickens and the vegetables are tender.
- Finally, stir in the chopped cilantro and serve the stew hot.
Coconut Mushroom Stew is a delightful, plant-based dish that effortlessly balances rich flavours with nourishing ingredients. Perfect for busy weeknights, this stew brings together the creamy goodness of coconut milk with the earthy taste of mushrooms and the fresh crunch of bell peppers. Not only is it incredibly easy to prepare, but it’s also packed with nutrients, making it an ideal option for health-conscious families seeking a wholesome, satisfying meal that everyone will love. This vegan stew is both comforting and energising, proving that nutritious eating can still be delicious and simple.
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