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Vegetable stew with mushrooms and coconut milk

How I like easy and quick dishes. And of course, only those that are very tasty! Like this one! Charming food! Sold out this time basmati rice, but without them, it's great!

Vegetable stew with mushrooms and coconut milk
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 400 ml Coconut milk 18% (or 200ml sour cream 35%)
 250 g Mushrooms (mushrooms, or, if you do not eat mushrooms, add any vegetables 250g)
 285 g Canned corn
 240 g Canned chickpeas
 240 g Canned red beans
 300 g Cherry tomatoes
 60 g Onion
 50 g Spinach
 25 g Garlic
 40 g Curry paste
 10 g Oil
 1 tsp. Turmeric
 Herb salt, pepper, basil leaves
Directions
1

Cut mushrooms, onions, garlic and fry in a pan heated 10g oil. Fry, then add a little water and sauté soft mushrooms.

2

Add sliced cherry tomatoes, 40g curry paste and sauté for another 5 minutes.

3

Add beans, Turkish peas (rinse first in cold water), corn and sour cream. Add spices, turmeric and sauté for another 5 minutes.

4

Add chopped spinach and greens - allow to simmer for a few minutes and remove from heat.

5

Can be served the same or with any cereal. This time I chose delicious basmati rice.

The nutritional value is indicated without rice.

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Nutrition Facts

Finished product weight 1690

Servings 4


1 serving contains
Calories 386
% Daily Value *
Total Fat 21.3g33%
Total Carbohydrate 33.3g12%
Protein 16.1g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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