Fennel & Coconut Vegetable Stew

Methods

1. Heat the coconut oil in a heavy-bottomed pot over medium heat.
2. Add The Holly Tree Organic Fennel Seeds and allow them to crackle for about 30 seconds until aromatic.
3. Add the sliced onion and sauté for 4–5 minutes until translucent.
4. Stir in the garlic, ginger, and curry leaves. Cook for another minute until fragrant.
5. Add the carrot, baby potatoes, cauliflower, and green beans. Toss to coat with the aromatics.
6. Sprinkle in The Holly Tree Organic Turmeric Powder, Organic Black Pepper Powder, Organic White Pepper Powder, and salt.
7. Pour in the thin coconut milk, bring to a gentle simmer, cover, and cook for 15–18 minutes, or until the vegetables are tender.
8. Stir in the green peas and thick coconut milk. Simmer gently for 3–4 minutes without allowing the stew to boil.
9. Finish with the lemon juice and adjust seasoning if needed.
10. Garnish with chopped coriander and a light sprinkle of crushed The Holly Tree Organic Fennel Seeds before serving.