In this case, this vegetable-coconut stew recipe borrows inspiration from Ginataan Gulay, a nourishing Filipino vegetable stew.
Theres a pleasant brightness from lime and freshness from mint thats refreshing, yet cozy at the same time.
Dont be tempted to purchase light coconut milk for this recipe.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
The finished dish wont be silky and creamy as intended and might end up watery and flat in flavor.
This recipe was developed by Melissa Gray.
1largesweet potato, peeled and cut into 1-in.
cubes (about 3 cups)
213.66-oz.
cansunsweetened coconut milk
2mediumzucchini, cut into 1/2-in.-thick half-moons (about 4 cups)
18-oz.
pkg.haricots verts (French green beans), cut into 2-in.
Add potato; cook, stirring occasionally, until beginning to soften, about 5 minutes.
Stir in coconut milk, using a wooden spoon to scrape any browned bits from bottom of pot.
Stir in zucchini, haricots verts, and salt.
Remove from heat and add remaining ingredients:
Remove from heat.
Stir in mint, lime juice, and dark green scallion parts.
Make-Ahead:Refrigerate the soup for up to 3 days.
2,000 calories a day is used for general nutrition advice.
