Asian inspired vegetable stew with coconut milk

Since you, my lovely readers, seemed to like it when I wrote about my soba noodle recipe, I herby present you with another. Its an asian inspired vegetable stew with coconut milk, vegan of course. Names for this “thing” would be appreciated. 🙂




  • Rice, four portions
  • 1/2 to 1 tsp Turmeric
  • Bag of frozen asian inspired vegetables, (carrot, red cabbage, bamboo shoots, edamame beans, snap peas, bean sprouts and water chestnut) or fresh ones if you like, enough for four. Change it around if you like.
  • 1 can of coconut milk, normal size
  •  3-4 tbs of Japanese soy sauce (preferably of as good quality as your supermarket provides)
  • 1/3 of an umami bullion cube, vegetable bullion works too.
  • 1 to 2 tbs Peanutbutter

Please choose organic if possible.

Start the rice, do as the bag sugests for four portions, (I used jasmine rice) but ad about a teaspoon of turmeric to the water before it starts boiling, for the yellow flavour which is obviously more fun but also really good for you.

Asian StewStew:
I used one bag of organic frozen vegetables (enough for four portions) suitable for asian flavours. If you feel like it, you can prepare all the vegetables  fresh of course. Or change it around to your liking.
Put the vegetables in a pan, fry until they look nice (no longer frozen or starting to soften), pour in about 2/3 to 3/4 of the coconut milk, enough to make a sauce but not a soup.
Crumble in the bullion cube,
pour in the soy sauce (start with a little and taste your way up)
and plop in your peanut butter.
Stir and let everything come to a boil and merge, check that the vegetables are done, and hope that you have timed it all with the rice.

Start with the rice and artistically drape the stew in the middle, being careful to show some yellow rice at the edges. garnish if you want. Eat!

Please let me know if you try this!

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