Coconut Stew

45 Minutes

3 Servings

Introduction

4 small shallots, roughly chopped
75g fresh coconut, grated
2 garlic cloves, finely chopped
1 tbsp organic coconut oil
300g fresh chicken breast/vegetarian
chicken*, diced
175g cucumber, peeled and sliced
1 small cauliflower head, cut
into florets
2 spring onions, finely chopped
1 tsp turmeric
½ tsp ground cumin
250ml light coconut milk
salt to taste
150g plain yoghurt (use
dairy free yoghurt if preferred)

Steps

How to make

Mix the shallots, fresh coconut and garlic
in a bowl. Melt the coconut oil in a large
saucepan over a medium heat and add the
coconut mixture. Sauté for two minutes.
Add the chicken, cucumber, cauliflower,
spring onions, turmeric and cumin. Sauté
for one minute then add the coconut milk
and bring to a rapid simmer.
Reduce heat and cover and cook for
around 12-15 minutes or until cauliflower
is cooked.
Add salt to taste, stir well and remove
from heat. Stir in the yoghurt and serve.
Once cooled, store any leftovers in an
airtight container and refrigerate for up to 3
days or freeze on same day.

Ingredients

  • 4 small shallots, roughly chopped

  • 75g fresh coconut, grated

  • 2 garlic cloves, finely chopped

  • 1 tbsp organic coconut oil

  • 300g fresh chicken breast/vegetarian

  • chicken*, diced

  • 175g cucumber, peeled and sliced

  • 1 small cauliflower head, cut

  • into florets

  • 2 spring onions, finely chopped

  • 1 tsp turmeric

  • ½ tsp ground cumin

  • 250ml light coconut milk

  • salt to taste

  • 150g plain yoghurt (use

  • dairy free yoghurt if preferred)

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