Sometimes we get sick in the summer. I know, it's something that doesn't make much sense, but it can happen. When I'm sick, my favorite way to eat is either very minimal (think applesauce or crackers) or very hearty and comforting. Since I'm on the tail end of this fever/cold/allergy thing, I've been craving calories and comfort.
The only problem is that it's one of the hottest parts of summer right now, and I don't think I could stand over a hot stove stirring chili for hours. Besides, I have a ton of wilting vegetables sitting in my fridge because my bed-ridden self hasn't cooked for a few days.
My solution: this super comforting but totally summer appropriate stew. It uses all of our CSA box ingredients, it's just spicy enough, and the addition of chickpeas and full fat coconut milk really keeps me wanting more and more bowls of this stuff.
Don't be intimidated by the list of ingredients - you can easily swap things in and out or remove items that you might not have - just keep the spices the same and it'll turn out good any way you make it! That's the beauty of these type of fridge-emptying recipes - they're very flexible to whatever you have.
Try this out, even if you're not sick, for a meal hefty enough for a Sunday night dinner, a weekday lunch, or busy Monday night snack. Enjoy!
Makes enough for 8-10 servings
If you would like the side of crispy roasted beets, just scrub the beets until clean, then cut into equal-sized pieces. Coat in oil (we used coconut oil) and sprinkle with sea salt, then bake at 400°F until tender. (Until a fork can be poked through them, about 40 minutes.)
- 4 medium new potatoes
- 2 medium shallots, thinly sliced
- 1/2 cup diced fennel
- 3 cloves garlic, minced
- 1 tbsp oil
- 1 25oz. can full-fat coconut milk
- 2 tbsp tomato paste
- 1-2 tsp sriracha (or neutral-flavor hot sauce)
- 1-2 tbsp garam masala powder (found in the international aisle)
- 1 tsp turmeric powder
- 1-inch piece of ginger, minced
- 4 medium-large tomatoes, peeled and diced*
- 10-15 green beans, ends cut off & cut into inch-long pieces
- 1/2 cup corn (we used corn cut fresh off the cob)
- 1 15oz. can chickpeas, drained and rinsed
- 1-2 handfuls beet greens, shredded (ours came from the beets we used above!)
- 2 tsp rasam powder (optional - can also be found in the international aisle or spice shop)
- salt & pepper
*We used yellow-orange tomatoes which helped to keep this stew looking bright and uniform, red or purple tomatoes may give yours a different look but will taste just as good!
- Pre-cook your potatoes until tender. (Until a fork can be stuck through with no problem.) If they're a smidge under-done, that's totally fine because we'll be cooking them a little more later. Cut them up into slightly-larger-than-bite-size pieces and set aside.
- Put a large soup pot on medium-low heat and prep your shallots, fennel, and garlic. Pour the oil into the pot and toss in your prepped veggies. Let them cook down and brown, stirring occassionally, while you prep the rest of your ingredients.
- Prep your tomatoes, green beans, beet greens, and ginger. When ready, pour into the pot your coconut milk, tomato paste, sriracha, garam masala, turmeric, ginger, tomatoes, green beans, corn, chickpeas, and cooked potato. Let cook for about 20 minutes to let the flavors combine. If you find that it needs more liquid for your liking, use some reserved water from cooking your potatoes or corn cobs to thin it out.
- Stir in the beet greens, rasam powder, and salt & pepper to taste. If you'd like, let everything cook together on low heat until ready to serve. This tastes great the day (or a few days) after!
- Store in a sealed container in the fridge for up to a week. Enjoy :)
If you're looking for more CSA ingredient inspiration, be sure to check out our new summer issue for CSA recipes you'll love!