Vegetarian

Gingery Coconut Stew with Brussels and Rutabaga takes 30 minutes to prepare.

Gingery Coconut Stew with Brussels and Rutabaga takes 35 minutes to cook.

Gingery Coconut Stew with Brussels and Rutabaga makes 6 servings.

The ingredients for Gingery Coconut Stew with Brussels and Rutabaga are:

1 tbsp canola oil
4 cups chopped yellow onion
37 Brussels sprouts, halved
5 cloves garlic, sliced
3 tbsp grated or minced ginger root
4 cups cubed rutabaga (about 1 large)
1 cup sliced carrot (about 2 medium)
1 litre low fat, low sodium chicken broth
1 160 ml can coconut milk
juice and zest of one lime
cilantro for garnish

Here is how you make Gingery Coconut Stew with Brussels and Rutabaga:

On medium heat, sautee the onions in the canola oil until translucent. Add the Brussels sprouts and and try to get them lightly seared by pushing the onions to the side. Add the ginger and garlic and cook until fragrant, about a minute. Add the rutabaga, carrots and the chicken broth. Cover and bring to a boil. Once boiling, lower heat to simmer. Once simmering, add the lime zest. Cook until the carrots and rutabaga are tender, about 5 to 10 min. Stir in the coconut milk and lime juice. Serve with chopped cilantro.Serving Size: makes 6 2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user JMOUSE99.

The nutritional information for Gingery Coconut Stew with Brussels and Rutabaga is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 256.8

• Total Fat: 9.8 g
• Cholesterol: 0.0 mg
• Sodium: 271.1 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 8.9 g
• Protein: 13.9 g