Thai Inspired Vegan Stew

  • 1 tbsp. Organic Coconut Oil
  • 1 medium onion, chopped
  • 2 tbsp. each of minced fresh garlic and ginger
  • 3 tbsp. of Thai red curry paste
  • ¼ cup unsweetened peanut butter or almond butter
  • 4 cups of baby spinach or chopped Swiss chard
  • 4 cups diced mixture of carrots, sweet potatoes and potatoes
  • 1 (280 ml) can of coconut milk
  • 1 (540 ml) can of chickpeas
  • 1 (280 ml) can of peas
  • 2 tbsp. golden raisins
  • 2 cups vegetable broth
  • Sea salt & pepper to taste

Heat coconut oil in medium saucepan.
Add the onions and cook until golden brown. Stir in ginger & garlic and cook for 1 min.
Stir in curry paste & nut butter until well combined.
Stir in vegetables, chickpeas, peas & raisins to infuse with the flavours of the onions & curry paste.
Cook for 5 minutes while mixing well.
Add the broth and bring mixture to a simmer.
Cook until the vegetables are tender, about 20 minutes.
Add coconut milk. Just before serving, add in baby spinach or chard and allow it to wilt.
Serve stew piping hot.

*Serves 6