Detox Vegan Stew
Warm, nourishing, and packed with wholesome goodness, this Detox Vegan Stew is the perfect recipe to reset your body while indulging in vibrant flavors. Featuring an array of nutrient-rich ingredients like sweet potatoes, kale, chickpeas, and zucchini, each bite is a powerhouse of vitamins and antioxidants. Fragrant spices such as turmeric, cumin, and coriander lend a comforting, earthy depth, while creamy coconut milk and a splash of fresh lemon juice bring balance and brightness. This hearty stew is ready in just one hour, making it an ideal gluten-free, plant-based meal for busy weeknights or a healthy, detox-friendly option to meal prep for the week. Serve it warm, topped with fresh parsley, for a satisfying bowl that feeds both body and soul.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 3 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 medium, peeled and diced sweet potato
- 3 cups, chopped kale
- 1 15-ounce can, drained and rinsed canned chickpeas
- 6 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 teaspoons turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon (optional) cayenne pepper
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons lemon juice
- 0.25 cup, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes, until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the carrots, celery, zucchini, and sweet potato. Cook for 5 minutes, stirring occasionally.
Sprinkle in the turmeric, cumin, coriander, and cayenne pepper (if using), and stir to coat the vegetables evenly with the spices.
Pour in the vegetable broth and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the sweet potato is tender.
Stir in the chickpeas, chopped kale, and coconut milk. Simmer for an additional 5 minutes, until the kale is wilted.
Season the stew with salt and black pepper to taste.
Remove the pot from the heat and stir in the fresh lemon juice.
Serve the stew warm, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5303 mg | 231% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 52.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 479 mg | 37% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3369 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
