For week #23 of my 2018 challenge to try one new whole-food plant-based (WFPB) recipe each week, I made this Thai vegetable stew. This recipe idea comes from Dr. Neal Barnard's Cookbook for Reversing Diabetes.
Don't have diabetes? Good! WFPB recipes promote good health in general, which is why I bought the cookbook! :)
Dr. Neal Barnard has done a lot of research on the role of plant-based whole foods in preventing and reversing chronic disease. He was featured in the documentaries Forks Over Knives and What the Health.
I had the opportunity to meet Dr. Barnard last year at the American College of Lifestyle Medicine's annual conference. To see a 6-minute video of Dr. Barnard in action, check out this segment he did for a Washington, D.C. news station.
This is what the cookbook looks like. His Thai corn and sweet potato stew is pictured on the cover of the book and is gorgeous (which is why I had to try it out). I wasn't disappointed.
If you like Thai food, you'll love the flavor of this nutritious and delicious soup! And if you're looking for a good WFPB cookbook, check this one out!
The recipe calls for tofu, which I didn't have on hand, so I left it out. I also switched up the veggies a bit. You can play with it, using your favorite veggies and making it as spicy or as mild as you like.
What I like about this recipe (besides the fact that it's healthy):
- Love the Thai flavor.
- Easy to make.
- My kids liked it. (Score!)
- Leftovers work great for lunches.
What I ended up using/doing:
Note: This is what I used for a double batch.
- 1 can light coconut milk (13.5 fl. oz.)
- 2 cups chopped onion
- 1 cup chopped celery
- 2 cups cubed sweet potatoes
- 2 cups cubed yellow potatoes (Note: His recipe calls for sweet potatoes only. I used a mix.)
- 4 cups water
- 3 Tbsp Thai yellow or red curry paste (I used red.)
- Salt to taste
- 1 package (12 oz.) frozen corn
- 1 large red bell pepper
- 1 can (14.5 oz.) diced tomatoes (added, not in the original recipe)
- 1 can (8 oz.) sliced bamboo shoots, drained (added, not in the original recipe)
- 4 cups fresh baby spinach leaves
- In a large soup pot, add 4 Tbsp of the coconut milk and the onion, celery, and potatoes. Saute for about 5 minutes.
- Add the water and remaining ingredients, except the baby spinach.
- Bring to a boil, then reduce heat and simmer for about 10 minutes, or until potatoes are softened.
- Turn off heat and add spinach at the end.
Note: Dr. Barnard's recipe includes tofu, freshly-squeezed lime, and cilantro or Thai basil. I'm sure these would be delicious in the soup, but I did not have them on hand. To check out the original recipe, and 149 more health-promoting recipes, check out the Dr. Barnard's cookbook!
This post was originally published on June 11, 2018.