You can use any combination of your favorite vegetables in this forgiving recipe especially so when fresh produce are in season. You can even throw in some herbs and spices of your choice to add zest and the unique taste you’re craving.

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  • Preparation Time

    15 minutes

  • Cooking Time

    20-25 minutes

  • Difficulty Rating

    1

  • Health Level

    5

  • Serves

    8
By TrimDownClub
Total Shares 0

Ingredients

  1. ½ cup / 120 ml light coconut milk
  2. ¼ cup / 60 g vegetable stock/broth, preferably low-sodium
  3. 1 Tbsp. / 10 g chlorella powder
  4. 1 Tbsp. / 6 g curry spice blend powder
  5. 2 cloves fresh garlic, minced
  6. ¼ tsp. / ½ g cayenne or chili pepper powder or flakes
  7. 2 sprigs fresh cilantro/coriander leaves, chopped and/or:
    • 4 fresh basil leaves, chopped
  8. 1 head cauliflower, cut into bite-sized pieces
  9. 1 medium sweet red bell pepper, chopped
  10. 1 medium onion, sliced
  11. 1 small eggplant, cubed
  12. 1 cup / 86 g oyster, straw, or enoki mushrooms, sliced
  13. 1 cup / 130 g bamboo shoots, julienned
  14. 2 lbs. / 900 g organic tofu or tempeh, cubed

Directions

  1. Combine the coconut milk with vegetable stock, powders, garlic, and fresh herbs in a saucepan.
  2. Bring to a boil over high heat. Cook for five minutes with constant stirring.
  3. Add the remaining ingredients and reduce the heat to low.
  4. Cover and simmer for about 15-20 minutes until the vegetables become tender.
  5. Serve hot with steamed brown rice (⅓ cup / 80 g = 1 carb exchange).
Serving Size: 2 cups / 480 g Exchanges per Serving: ⅔ Carb, 3 Protein, 1 Veg

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Comments 17

  4. pathirte

    Dear Ossie-Sharon, I would like to let you know that this recipe is absolutely wonderful!!!!
    I invited friends and made it. For desert I chose the little pancakes which I made served with blueberries and a mixture of fruits such as strawberries, mango, papaya and 1 banana. All cut and with Yacon sirup.
    I LOST 800g that evening!!! WOW!!!

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