real self care for busy bodies

Thai Coconut Stew

Prep Time


Cooking Time





1yellow onion 

2" piece of ginger 

2-3 garlic cloves 

1 sweet potato cut into 1" cubes 

3 medium carrots (or 2 large) sliced in to thin rounds 

1 1/2 C of packed kale 

1 cup of thawed frozen peas 

1 can of light coconut milk 

1 can of tomato paste 

1 T curry powder 

1 T turmeric 

1 t salt 

1 t black pepper 

2 t parsley 

1 t cumin 

1 T coconut oil 


In a dutch over or heavy pot, melt coconut oil over medium heat. When hot, add garlic and ginger and saute for 1 minute. Add onion and saute for another 2 minutes. Stir in carrots and sweet potato and then sprinkle with the spices. Saute for one minute to heat and cover with spices. Then stir in coconut milk. Fill empty coconut milk can halfway with filtered water and stir in and disolve any solid coconut milk parts. Then stir in tomato paste. Simmer on low for 25 minutes. Then add in peas and kale. Bring back to a simmer until kale has cooked (but not overcooked.)

Serve over grains such as brown rice or quinoa. 


For added protein serve with tempeh, tofu, chicken or shrimp.