Samara's Sukkah Stew
This recipe is from Suppers Shalom, which shares healthy recipes for the Jewish holidays.
- 1 cauliflower broken into bite sized florets
- 1 sweet yellow onion diced
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 4 medium carrots peeled and cut into 1-inch rounds
- 3 medium tomatoes quartered
- 1 bunch asparagus cut into bite-sized pieces
- 1 bunch Swiss chard washed and torn into bite-sized pieces
- 1 lime juiced
- 1 can garbanzo beans 15 oz
- 1 can coconut milk 13 oz
- 1 can diced tomatoes 14.5 oz
- cilantro leaves for garnish
- spices to taste turmeric, cumin, coriander
- salt to taste
In a large skillet heat olive oil, add diced onion and garlic and cook over medium heat until tender. Add sliced carrots and cook for a few minutes until slightly tender. Add quartered tomatoes and then cover.In a separate deep pot add coconut milk and canned diced tomatoes. Add cauliflower florets to this broth and cook for a few minutes until slightly soft. Add the sauted vegetables, garbanzo beans and spices. Cover and simmer for a few minutes. Add torn Swiss chard leaves, stir and cover. The leaves will wilt quickly.To finish add lime juice and garnish with cilantro. (Recipe #750)
