Gumbo with vegetables, coconut and ginger

Summary

When you’re craving a warm, hearty dish that’s both nutritious and delicious, Gumbo with vegetables, coconut and ginger might just be the answer. This recipe melds the deep flavors of gumbo with the tropical twist of coconut and the spicy kick of ginger. Dive into this guide to discover how you can bring this delightful dish to your table tonight.

Ingredients:

• Vegetables:
• Okra: 1 cup (240ml)
• Bell peppers (red, green, yellow): 1 of each, diced
• Onion: 1 large, finely chopped
• Tomatoes: 2, diced
• Garlic: 3 cloves, minced
• Spices and Others:
• Ginger: 2 inches (5cm), finely grated
• Coconut milk: 2 cups (475ml)
• Vegetable broth: 4 cups (950ml)
• Bay leaves: 2
• Thyme: 1 tsp (5ml)
• Salt: to taste
• Black pepper: to taste
• Chili flakes (optional): a pinch for some heat
• Proteins:
• Firm tofu: 1 cup (240ml), cubed
• Rice:
• Long grain white rice: 2 cups (475ml)

Preparation & Cooking Time: 1 hour

Serves: 4

Nutritional Facts (per serving):

• Calories: 450
• Proteins: 15g
• Carbohydrates: 60g
• Fats: 15g
• Dietary Fiber: 10g
• Sugars: 5g

How to Make Gumbo with Vegetables, Coconut and Ginger:

1. Start with the Base:
   In a large pot, sauté the onions, bell peppers, and garlic until soft. This takes about 5-7 minutes.
2. Add the Heat:
   Stir in the grated ginger and chili flakes (if using) for a further 2 minutes, letting the aromas meld.
3. Tomatoes and Liquids:
   Add the diced tomatoes, stirring occasionally, until they break down a bit. This takes around 5 minutes. Now, pour in the coconut milk and vegetable broth.
4. Spices and Seasonings:
   Sprinkle in your bay leaves, thyme, salt, and pepper. Give everything a good mix.
5. Toss in the Okra and Tofu:
   Add the okra and tofu cubes to the pot. Allow everything to simmer on medium-low heat for about 20-25 minutes.
6. Rice:
   While your gumbo is simmering, cook the rice as per the package instructions.
7. Final Touches:
   Taste your gumbo. Adjust the seasonings if needed. Once satisfied, remove the bay leaves.

Tips:

1. Rice:
   Using brown rice can offer a nuttier flavor and extra fiber.
2. Thickening:
   If you prefer a thicker gumbo, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gumbo 10 minutes before it’s done.
3. Spice Levels:
   Adjust chili flakes according to your heat preference. Remember, gumbo is all about depth of flavor!

Serving Suggestions:

• Bowl it Up:
  Ladle your Gumbo with vegetables, coconut and ginger over a mound of fluffy rice in a bowl.
• Garnish:
  A sprinkle of fresh chopped cilantro or green onions adds color and an extra layer of flavor.
• Side Dish:
  Serve with a side of crusty bread or a green salad to balance out the meal.

Alright AH7 enthusiasts, now you’re all set to whip up this unique take on gumbo. It’s a symphony of flavors with each ingredient singing its own tune but coming together in a beautiful melody. Enjoy your culinary adventure with this Gumbo with vegetables, coconut and ginger. Remember, every bite counts when you’re on a health and fitness journey!

Gumbo with vegetables, coconut and ginger

When you’re craving a warm, hearty dish that’s both nutritious and delicious, **Gumbo with vegetables, coconut and ginger** might just be the answer. This recipe melds the deep flavors of gumbo with the tropical twist of coconut and the spicy kick of ginger. Dive into this guide to discover how you can bring this delightful dish to your table tonight.

5 from 1 vote

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Total Time: 1 minute minute

Nutritions

Nutrition Facts

Gumbo with vegetables, coconut and ginger

Amount per Serving

Calories

450

% Daily Value*

Fat

 

15

g

23

%

Carbohydrates

 

60

g

20

%

Fiber

 

10

g

42

%

Sugar

 

5

g

6

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – **Vegetables**:
• – Okra: 1 cup 240ml
• – Bell peppers red, green, yellow: 1 of each, diced
• – Onion: 1 large finely chopped
• – Tomatoes: 2 diced
• – Garlic: 3 cloves minced
• – **Spices and Others**:
• – Ginger: 2 inches 5cm, finely grated
• – Coconut milk: 2 cups 475ml
• – Vegetable broth: 4 cups 950ml
• – Bay leaves: 2
• – Thyme: 1 tsp 5ml
• – Salt: to taste
• – Black pepper: to taste
• – Chili flakes optional: a pinch for some heat
• – **Proteins**:
• – Firm tofu: 1 cup 240ml, cubed
• – **Rice**:
• – Long grain white rice: 2 cups 475ml

Instructions

• **Start with the Base**:
• In a large pot, sauté the onions, bell peppers, and garlic until soft. This takes about 5-7 minutes.
• **Add the Heat**:
• Stir in the grated ginger and chili flakes (if using) for a further 2 minutes, letting the aromas meld.
• **Tomatoes and Liquids**:
• Add the diced tomatoes, stirring occasionally, until they break down a bit. This takes around 5 minutes. Now, pour in the coconut milk and vegetable broth.
• **Spices and Seasonings**:
• Sprinkle in your bay leaves, thyme, salt, and pepper. Give everything a good mix.
• **Toss in the Okra and Tofu**:
• Add the okra and tofu cubes to the pot. Allow everything to simmer on medium-low heat for about 20-25 minutes.
• **Rice**:
• While your gumbo is simmering, cook the rice as per the package instructions.
• **Final Touches**:
• Taste your gumbo. Adjust the seasonings if needed. Once satisfied, remove the bay leaves.

Notes

1. **Rice**:
Using brown rice can offer a nuttier flavor and extra fiber.

2. **Thickening**:
If you prefer a thicker gumbo, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gumbo 10 minutes before it’s done.

3. **Spice Levels**:
Adjust chili flakes according to your heat preference. Remember, gumbo is all about depth of flavor!