1. In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes. 2. Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender. 3. Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti. ---------------------------------------------------------------------------
Nutrition
Ingredients
