This Brazilian stew has a potato and coconut milk base, so it tastes creamy and amazing! I made it with shrimp since I eat seafood, but you could use mushrooms to make it vegan.
1 medium potato
2 red bell peppers, chopped
1 bunch of parsley, chopped
1 onion, chopped
1 bag of frozen shrimp
1 can of full fat coconut milk
2 cloves of garlic, chopped
Dried basil, lemon juice, salt, and pepper to taste
2 tablespoons of palm oil, or olive oil
Cook a medium size potato until very soft. Smash it or blend it in a food processor with a little coconut milk and salt and set aside. Fry onion and garlic in olive oil. Add parsley and dried basil, salt, pepper, lemon juice, and red pepper. Add the shrimp (I put them under water to defrost first). Add palm oil. Let this cook a little and add the coconut milk. Add the soft potato and let everything cook together .
Serve over rice. I used frozen organic rice because it’s so easy to make.
This tastes even better the next day! It’s also flexible- you can add tomatoes (I just didn’t because Jack is allergic), or other vegetables
Even Jack liked it, and he doesn’t like a lot of food!Like