Gingery Coconut Stew with Brussels & Rutabaga

I love food! I do not eat gluten, dairy or meat, except for seafood. I am wife, mom, grandmother, artist, teacher and seeker

1 tablespoon coconut oil (refined or virgin)

1 large yellow onion, thinly sliced

1 lb Brussel sprouts, quartered [see note above]

½ teaspoon red pepper flakes (or more to taste)

2 cloves garlic, minced

2 heaping tablespoon fresh minced ginger

¾ lb rutabaga, peeled and diced (½ inch)

1 cup sliced carrots

4 cups vegetable broth

1 15 oz can chickpeas, rinsed and drained (1 ½ cups)

1 5.5 ounce can coconut milk (about ½ a cup)

Juice of one lime

Zest of ½ lime

Salt to taste

Fresh cilantro for garnish (optional)

Jasmine rice for serving

Directions at theppk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer