Ingredients
For serving: fresh herbs or grains (optional)
1/2-1 cup water (optional)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon freshly grated ginger
2 tablespoons soy sauce (or wheat-free tamari)
2 (13.5-ounce) cans full-fat coconut milk
2 (14.5-ounce) cans diced tomatoes (I used fire roasted)
2 large garlic cloves, minced
1 tablespoon coconut oil
2 cups chopped broccoli florets
2 cups chopped green beans, 1-inch long
2 cups diced zucchini, about 1 medium
2 1/2 cups diced eggplant, about 1 small
2 1/2 cups diced sweet potato, about 1 medium
Step by step
Prep all vegetables, cutting into bite-sized pieces. Set aside.
Turn KitchenAid® Multi-Cooker on to the “Saute” setting. Once preheated, add coconut oil, garlic and sweet potatoes. Cook until sweet potatoes have started to brown, 2-3 minutes.
Pour in tomatoes and coconut milk and stir to combine.
Turn Multi-Cooker to the “Boil” setting and add the remaining veggies, followed by the soy sauce, ginger and pepper flakes. Cover and allow mixture to boil for 5 minutes.
Turn multi-cooker to the “Simmer” setting and simmer for another 25-35 minutes, until the potatoes are tender.
If the mixture is too thick, stir some water. If not, remove the lid of the Multi-Cooker and serve immediately.
Garnish with fresh herbs and eat with rice/quinoa if desired.