Enjoy a taste of the Torres Strait with this delicious stew. Made with coconut cream and loaded with veggies, it will be a hit at the dinner table.
Serves44
Cook time55 mins55 minutes
Prep time10 mins10 minutes
Ingredients
2 tbs vegetable oil
1 brown onion, thinly sliced
200g Kent pumpkin, peeled, seeded, cut into 4cm pieces
200g white or gold sweet potato, peeled, cut into 4cm pieces
200g taro or parsnip, peeled, cut into 3cm pieces
200g cassava or extra white or gold sweet potato, peeled, cut into 4cm pieces
2 tsp celery salt
400ml coconut cream
1 cup (250ml) vegetable stock
Chopped flat-leaf parsley, to serve
Celery salt, extra, to serve
Steamed rice, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3-4 mins or until the onion starts to brown. Add the pumpkin, sweet potato, taro or parsnip and cassava or extra sweet potato. Cook, stirring, for 2 mins. Add the celery salt and cook for 2 mins or until vegetables are lightly browned.
Step 2
Add the coconut cream and stock to the pan. Cook, stirring occasionally, for 45 mins or until the vegetables are tender and the mixture thickens. Sprinkle with parsley and extra celery salt. Serve with rice.
