Coconut milk is one of my favourite ingredients to cook with as it gives food a sweet, creamy taste but without the nasties. This stew is one of those recipes which is great to cook as a batch so that you can freeze the rest to have at a later date when you’re back late after work or the gym.
This recipe also comes with added health benefits in the form of Apple Cider Vinegar and Turmeric; both of which could be classed as superfoods.
I only recently discovered the acclaimed benefits of Apple Cider Vinegar when a bottle of Willy’s ACV came in my monthly Life Box. I won’t go into them all here but to summarise, ACV is said to promote digestion, relieve muscle pain, control weight and soothe dry throats – winner winner!
The benefits of turmeric are (in my opinion) more well documented as there have been numerous studies into its health benefits around cancer, diabetes, dementia and liver damage.
But perhaps more importantly, this stew not only does good, but it tastes pretty good too!
Ingredients (to serve 4):
- 3 chicken breasts
- 2 cans of tinned tomatoes (400ml each)
- 1 can of coconut milk
- 2 large sweet potatoes
- 2 aubergines
- 1 bag of spinach
- 1 can of chickpeas (400g)
- 4 tablespoons of tomato puree
- 4 tablespoons of apple cider vinegar (I used Willy’s ACV)
- 4 teaspoons of turmeric
- 4 teaspoons of cumin
- 1 teaspoon of cayenne pepper
- 4 cloves of garlic
- fresh coriander
- Quinoa to serve
Cut the chicken into bite sized pieces. Heat a tablespoon of coconut oil (you could use olive oil or similar if you don’t have coconut oil) in a large casserole pan and place the chicken into it. Fry for around 3 minutes so that it is white on the outside.
Cut the sweet potato and aubergine into small chunks and place into the same pan. Cook for a further 5 minutes.
Add the tomato puree, vinegar, garlic, spices and salt and stir around for another couple of minutes. Now add the coconut milk and tomatoes to the pan and bring up to the boil.
Leave this to simmer for around half an hour before adding the chickpeas and spinach. Stir round and cook for another 10 minutes.
I then recommend leaving the stew to cool slightly before serving with quinoa (or brown rice) and sprinkling the coriander on top.