Coconut Curry Stew


• 1 Tablespoon Coconut Oil

• 1 Cup White Onion, chopped

• ½ Cup Carrots, chopped

• 1 ½ Cups Mushrooms, chopped

• 3 Garlic Cloves, chopped or grated

• 1 Cup Wild Rice

• 1 Tablespoon Tomato Paste

• ½ Teaspoons Curry Powder

• 1 Teaspoon Turmeric

• ½ Teaspoon Cumin

• ½ Teaspoon Ground Ginger

• ½ Teaspoon Black Pepper

• 4 Cups Vegetable Broth or No-Salt Added Chicken Stock

• 2-3 Cups Water

• 1 13.5 Oz. Can Organic Light Coconut Milk (must be 40-50 Calories per Can)

• 1 Cup Frozen Green Beans

• Optional: 1 15 Oz. Can Organic Garbanzo Beans (available at Trader Joe’s)

• Optional: 1 Lb. Shrimp (Fresh or Frozen)


1. Melt the Coconut Oil in a large stock pot or Dutch oven. Once melted add Onion and Carrots and sauté until they begin to brown and onions have softened. Add Mushrooms and Garlic and cook another 2-3 minutes. Stir in Wild Rice, Tomato Paste and spices.

2. Add Vegetable Broth, Water and Coconut Milk to the pot and bring the mixture to a boil. Reduce to a simmer and cook for approx. 50-60 minutes, until rice is tender. Once tender, stir in Green Beans, Chickpeas and Shrimp and cook until they are heated through.

3. Serve immediately with a garnish of Lime juice and/or cilantro if desired!


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