Here’s a winter comfort food (vegan, gluten-free) I’ve been making about once a week — perfect antidote to the cold, damp Oregon winter. Enjoy!
Yam, kale, chickpea and coconut stew (aka Brodie’s winter comfort food)
2 TB Coconut oil
1 large onion, minced
4 cloves garlic, pressed
1 1/2 TB grated ginger
3 garnet yams, cut into 1/2 inch cubes (or winter squash or sweet pototo)
1 25-oz. can chickpeas
1 bunch kale, stems removed, chopped.
1 red or orange pepper, diced
1 can coconut milk
1/2 cup water
1 tsp. salt
1 tsp. coriander powder
1/2 tsp. turmeric
1/4 tsp. red pepper flakes
zest and juice from 1 lime
1/4 cup chopped cilantro, plus a handful for garnishing
In a large pot, heat the coconut oil. Over medium heat, saute onions 5 minutes until they’re slightly glassy, then add garlic, ginger, and yams, chickpeas. Cover, cook 5-10 minutes until yams are slightly soft. Add everything else. Bring to a boil, turn down to simmer 10 minutes or until everything is cooked. Let sit for at least an hour so the flavors have time to get to know each other. Serve alone or over millet or brown rice.
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