Every time I return to Casita Mia de Mita in Punta Mita, Mexico, Executive Chef Gonzalo impresses me more and more. He’s the real deal! I watched his magic in the kitchen, adding a bit of this, a bit of that to make a super-rich and healthy stew with Thai and Indian influences. The vegetable stew is amazing; I basically licked the bowl…as secretly as I could without the other guests noticing! Follow the recipe below to make the Coconut Vegetable Stew that’s vegan, gluten-free, and sugar-free to fit all dietary preferences and needs!
INGREDIENTS for Coconut Vegetable Stew Recipe:
(8 servings)
- 1 Can Coconut Milk
- 1 White Onion
- 6 Roma Tomatoes
- 1 Eggplant
- 1 Zucchini
- 1 Habanero Chili Pepper
- 2 Tablespoons Coconut Oil
- 1 Tablespoon Paprika
- 2 Tablespoons Minced Garlic (from a can)
- 1 Teaspoon Fresh Ginger
- 3 Cardamom Seeds (whole)
- A Pinch of Coriander
- 1 Teaspoon Cumin
- 1 Teaspoon Madras Curry
- 1 Tablespoon Sea Salt
- 1 Tablespoon Black Pepper
- 1 Cup Water
