HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCoconut Veggie Stew
topBanner
Coconut Veggie Stew

Coconut Veggie Stew

with Kale, Chickpeas & Crushed Peanuts

Explorer
Read more

You won't believe it, but this hearty stew is low-carb and so good for you, you'll be craving it time and time again! With a fragrant coconut sauce loaded with the goodness of fibre-rich chickpeas and gorgeous greens, it's healthy, nutritious and delicious.

Tags:VeggieUnder 30g carbsNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:GlutenSoyPeanuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

zucchini

1

carrot

½ tin

chickpeas

(May be present Gluten, Lupin, Soy)

1 knob

ginger

2 clove

garlic

1 packet

snow peas

1 bag

kale

1 sachet

Southeast Asian Spice Blend

1 tin

light coconut milk

1 tub

vegetable stock pot

1 packet

crushed peanuts

(ContainsPeanutsMay be present Gluten, Soy, Tree Nuts, Milk, Sesame)

Not included in your delivery

Olive Oil

1 tsp

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1818 kJ
Fat27.6 g
of which saturates10.4 g
Carbohydrate29.3 g
of which sugars13.2 g
Dietary Fibre14.8 g
Protein11 g
Sodium1233 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini and carrot (unpeeled) into 1cm chunks. Place the zucchini and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.

2

While the veggies are roasting, drain the chickpeas (see ingredients). Finely grate the ginger. Finely chop the garlic. Trim the snow peas and cut in half. Thinly slice the kale, discarding any larger pieces of stalk if you like.

3

Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the ginger and the garlic and cook until fragrant, 1 minute. Add the drained chickpeas and Southeast Asian spice blend and cook until fragrant, 1 minute.

4

Add the light coconut milk, soy sauce and vegetable stock pot, stir well to combine and bring to a simmer. Add the snow peas and cook until softened slightly, 2-3 minutes.

5

Stir in the kale and cook until wilted, 2 minutes. Stir in the roasted veggies. TIP: Add a splash of water if the stew looks too thick!

6

Divide the coconut veggie stew with kale and chickpeas between bowls. Sprinkle over the crushed peanuts.