Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
2
Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
3
Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
4
Add coconut evaporated milk, reheat and serve in bowls with parsley.
Very good recipe. I made my own vegetable stock, I used onions, garlic, sweet potato, potatoes, carrots, celery, zucchini, broccoli, tomatoes and parsley all from my garden. This only cost a few dollars to make. Thanks for posting.
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Loved this recipe. I made it mainly because I had all the ingredients on hand already without going shopping. It was delicious, more flavour than what I had expected and I made it exactly according to the instructions. This is definitely a keeper. I subscribe to SFI but had never seen this recipe before. Thanks for posting it.
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