Recipe by stronglive1
"A warming, savory stew that makes use of the rich flavors and vegetables of the Caribbean."
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uncooked brown rice
collard greens, chopped
1 (10 ounce) package
1 (28 ounce) can
whole peeled tomatoes, chopped, with liquid
chayote squash, diced
ground ginger, or more to taste
dried dill weed, or more to taste
ground cumin, or to taste
chopped fresh cilantro, or to taste
1 (16 ounce) can
kidney beans, rinsed and drained
1 (6 ounce) can
all-purpose flour, or as needed
This was a great dish and I'll make this again! Here are the particualars of what happened in my kitchen. I used Jasmine brown rice. I cut the thick white stems out of the collard greens before I chopped the greens. Never having eaten okra I was a little scared so I threw in about a dozen fresh okra (cut into bite size pieces) and to make up for the difference I threw in about 6 fresh asparagus (cut into bite size pieces). I added about 2-3 cups of water at this point because the stew had very little liquid to simmer for an hour. I waited to add the cilantro until the kidney bean/tomato paste went in. I did not need to use flour because the stew was plenty thick. I said I addded 2-3 cups of water but it may have been 3-4 cups water. This was pretty thick and had NO broth at all. We were able to serve it on our plate instead of a bowl inspite of adding water- of course it didn't matter 'cuz the flavor was so good. One last note, this recipe doesn't call for salt. I added salt and more dill and ginger for more flavor. Great recipe, super healthy and easy to make. I served it with grilled tilapia and steamed broccoli.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Caribbean Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 14
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