Autumn = stew season.

It feels like autumn has arrived in Gothenburg and one of the most cozy things I love about autumn, is eating colorful, hot stew with lots of flavors. That is the reason why I today want to show you a curry stew which is completely vegan, simple to make and which also has fantastic anti-inflammatory spices like curry and turmeric which are great to load up with now during coldness and autumn. Save this one for your weekly food schedule. You will love it!

What if I’m a nut allergic?

If you are a nut allergic you can make this curry stew but simply exclude the peanut butter / cashew butter. There’s no problem.

Is it family friendly?

Yes, I’d say that this curry stew isn’t that hot and it therefore also suiting for families with kids, or even suiting for people which really don’t like spicy food. If you are still unsure this is too hot or not, don’t use a big garlic clove - take a small or a half one. But if you are the other way around, a person who loves spicy food, just add more garlic and/or sweet chili sauce. Just taste and see!

Curry Stew

approx 3-4 servings
INGREDIENTS:

Coconut oil

1/2 yellow onion

1 big pressed garlic clove

500 g wok vegetables

1 can coconut milk

2 tbsp creamy peanut butter or cashew butter

1 tbsp sweet chilisauce

2 tsp curry

1/2 sp turmeric

Salt and lemon pepper

Lime juice

HOW TO MAKE:

• Heat up coconut oil in a wok pan. Fry your onion and garlic together.

• Add your wok veggies and fry until soft and they've gotten som color (especially if you use frozen veggies).

• Add your coconut milk and nut butter. Stir thoroughly. 

• Add sweet chili sauce and spices. Let your pot simmer for 5-10' on lower heat.

• Add a little bit of lime juice and taste if salt or other seasoning is needed.

• Serve with jasmine rice, avokado, cashew nuts and more lime after taste.