Garden Stew with Toasted Cashews & Shallots
Ingredients
The stew
-
¼
cup
coconut oil
-
1-2
count
cayenne chilies
-
1
medium
onion
-
4
cloves
garlic
-
4
teaspoons
tamari soy sauce
-
4
cups
water
-
3
medium
carrots
-
2
medium
tomatoes
-
1
small
eggplant
-
kernels from 2
cobs
corn
-
1 ⅓
cups
sliced green beans
-
4
cups
chopped swiss chard
-
salt + pepper
The garnish
-
1
cup
raw cashews
-
4
count
shallots
Instructions
- Heat ¼ cup of coconut oil in a large soup pot over medium heat and add the chilies, onion, and garlic; cook until fragrant.
- Add tamari and water, bring to a boil, then add the carrots and simmer for 3 minutes.
- Add tomatoes and eggplant, cooking for another minute, then add corn and green beans, cooking for a couple more minutes.
- In a separate pan, heat 1 teaspoon of coconut oil and toast the cashews until browned; set aside.
- In the same pan, add another teaspoon of coconut oil and cook the shallots until deep brown and crispy.
- Return to the stew, bring it to a boil again, and add the chopped swiss chard; cook until wilted.
- Serve the stew hot, topped with toasted cashews and shallots.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
16g
Total carbohydrates
20g
Total protein
8g
Sodium
400mg
Cholesterol
0mg
You might also like