- ⅔ cup Coconut milk
- 1 cup Water
- ⅔ cup Carrots diced
- ½ cup Onion diced
- 4 cloves Garlic minced
- 2 Scallion diced
- 2 cups Red peas cooked
- ½ tsp Paprika
- ½ tsp Pimento
- ½ inch Ginger grated
- 1 tbsp Thyme ground
- ¾ tsp Salt
- Black pepper to taste
Heat coconut milk in large saucepan and stir until fully incorporated. Add water, onion, garlic, scallion and saute for 5 minutes until softened.
Stir in ginger, thyme, pimento and paprika.
Add red peas, carrots and black pepper and fully incorporate.
Let simmer about 20 minutes or until the stew reaches the desired consistency. Makes about 4 cups. Nutrient values are per cup.
Calories: 230kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Sodium: 464mg | Potassium: 605mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3743IU | Vitamin C: 11mg | Calcium: 62mg | Folate: 134µg | Iron: 4mg | Phosphorus: 188mg | Zinc: 1mg