Haitian Vegetable Stew
March 31, 2021
Brought to you by Catholic Relief Services Rice Bowl
Makes 6 servings - Printable Recipe Card
- 4 scallions, chopped
- 6 sprigs parsley
- 4 sprigs fresh thyme, stems removed
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 1 t salt
- 1 T fair trade olive oil
- 1 small onion, chopped
- 2 carrots, sliced
- 1 chayote squash, peeled and chopped
- 1 small eggplant, peeled and chopped
- 3 c cabbage, chopped
- 1 15-oz can of coconut milk
- 4 c water or vegetable broth (or more, as needed)
- 1 large tomato, chopped
- Salt to taste
For the seasoning, mix first 6 ingredients in a food processor and set aside. Sauté onions, carrots, squash, eggplant and cabbage in oil in large pan for 3 to 4 minutes. Add coconut milk and 3 cups broth. Bring to a boil, reduce heat and simmer 10 minutes, or until soft. Add tomatoes and continue to simmer. Add more broth if the mixture appears too dry. Add seasoning to simmering vegetables and cook one minute. Mash vegetables with a large fork. Season with salt, to taste.
This recipe concludes our Lenten series of recipes for meatless meals from around the world!
Each Friday of Lent, we abstain from eating meat as a way to experience a little of the hunger that many experience daily. Journey with us around the world and incorporate these Lenten recipes into your meatless Fridays. Give the money you saved each week by not eating meat—about $3 per person per meal—to your CRS Rice Bowl to feed those in need around the world.