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Garden Stew with Toasted Cashews & Shallots

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Servings 4 -6
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Ingredients

  • ¼ cup + 2 teaspoons coconut oil
  • 1-2 cayenne chilies, seeded and minced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 4 teaspoons tamari soy sauce
  • 4 cups water
  • 3 medium carrots, peeled and thinly sliced
  • 2 medium tomatoes, diced
  • 1 small eggplant, chopped
  • kernels from 2 cobs of corn
  • 1 ⅓ cups sliced green beans
  • 1 cup raw cashews
  • 4 shallots, thinly sliced
  • 4 cups chopped swiss chard
  • salt + pepper

Instructions

  • Heat a ¼ cup of the coconut oil in a large soup pot over medium heat. Add the chili, onion and garlic. Cook until very fragrant and onion has softened slightly, about 2 minutes.
  • Add the tamari and water to the pot. Bring to a boil and then add the carrots. Reduce heat to a simmer and cook for 3 minutes.
  • Add the tomatoes and eggplant and cook for a minute. Add the corn and green beans and cook for another couple minutes. At this point you can turn the heat off until you're ready to serve it because you'll just need to bring the pot to a boil for the greens.
  • In a small sauté pan, heat a teaspoon of coconut oil over medium low heat. Add the raw cashews to the pan and toast them in the oil until they brown a bit on all sides, about 4-5 minutes. Empty the cashews onto a small plate and give them a little sprinkle of salt if you like.
  • Return the small sauté pan to the heat and add the remaining teaspoon of coconut oil. Add the thinly sliced shallots to the pan and stir them around here and there until they turn deep brown and a bit crisp in some areas, about 15 minutes. Set aside.
  • Bring the pot of stew to a boil again and add the chopped swiss chard. Cook until the greens wilt a little bot, about 1 minute. Serve the stew hot with the toasty cashews and shallots on top.

Recipe Notes

  • From Erin Scott's Yummy Supper
  • I just went with the goodness of the veggies, but you could easily add diced tofu or chickpeas if you'd like a little extra satiation in this stew.
  • She notes a little tip in the book that I completely agree with: have all of your ingredients chopped and ready to go once you have the stove turned on. The whole thing goes pretty quick. Also, serve this with some cooked rice if you like.
Garden stew is loaded with vegetables and garnished with crispy shallots and cashews. A great recipe that uses up what you have on hand.