Easy Vegetable Stew

Easy Vegetable Stew

posted in: gluten free, vegan, vegetarian | 0


Crazy Springtime weather! Half my kids’ school gets the sniffles when the weather is going back and forth between snow and tropical heat every other day.
Keep inflammation and illness to a minimum with this delicious, gently detoxing stew. It’s perfect for those cold snowy/rainy/sleet days and will keep the body strong for the sunny hot days 🙂

My mushrooms, onions and garlic pic didn’t work, so let’s just assume that you can smell them sautéing gently in the coconut oil while we’re chopping…


Raw turmeric root. An amazing anti-inflammatory, anti-oxidant, anti-viral, filled with vital nutrients and so much more. Whole Foods usually carries it, or you can use the powder instead.


Carrots come in many different colors, and the darker they are, the more antioxidants they contain. The fun part is putting as many colors as possible into the stew! I’m out of the red ones, someone ate them all 🙁


Sweet potatoes provide loads of vitamin A, potassium, and fiber. I usually leave the skin on.


Adding green beans for more body-loving nutrients that are also good for your heart.


Coconut butter or cream is just the pureed flesh of the coconut. Adds medium triglycerides and a zillion other benefits. And it tastes delicious!


A mixture of spices. All of these spices contain different health and detox benefits, and of course they make the stew even more delicious.

Leave a comment below and let me know if you enjoyed this recipe!


Easy Veggie Stew  (print this)


  • 1 tablespoon coconut oil
  • 1 cup sliced baby bella mushrooms
  • 1/4 cup (about 4 cloves) fresh garlic, sliced
  • 1/4 cup sweet onion, chopped
  • 1 one-inch piece of turmeric root, minced (or 1 tsp powdered)
  • 2 carrots, chopped
  • 1 small sweet potato, chopped
  • 1 cup green beans, cut into thirds
  • 1 tsp curry powder
  • 1/2 tsp coriander
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tablespoon coconut cream/manna
  • 2-4  cups coconut water (enough to cover vegetables)

Heat coconut oil in medium pot.

Add mushrooms, garlic, onion, and turmeric (if you’re using the root) and sautee for about 3-5 minutes until onion is soft and goldenish.
Add the rest of the ingredients and cover with coconut water. Cook on medium-low flame for about 30 minutes or until sweet potato and carrots are soft.
Serve over quinoa, rice or eat as-is.
Makes 4 servings (no seconds) or 2 servings (possible seconds).


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