Thick Vegetable Stew

1. Melt the coconut oil in a pot on low to medium heat. Add the cloves, cardamom pods and stick cinnamon and sauté for a few minutes.
2. Add the onions to the pot and braise until golden brown on medium to high heat.
3. Add the garlic and sauté for a few minutes, then add the tomatoes and sauté until soft.
4. Add 2 sachet of concentrated liquid vegetable stock to 2 cups of hot water in a separate jug, stir and pour into the pot.
5. Add the butternut and sweet potato, baby peas, carrots and cut beans to the pot.
6. Add salt, black pepper, parsley, turmeric, 11 in one spice and rosemary leaves. Add the remaining 2 cups of hot water to the pot. Cook until the vegetables are semi soft.
7. Add the red kidney beans to the pot.
8. Add 1 tablespoon of cornstarch to the ½ cup of coconut milk and stir until dissolved. Add this to the pot and cook until all the vegetables are soft.
9. Make sure to stir the pot occasionally as the cornstarch thickens the stew and sticks to the pot. Your stew is ready to serve.

Recipe & Photo Credit: @sugarybakedgoodness

#Baby Peas #Butternut & Sweet Potato Mix #Diced Carrots #Cut Beans #stew