Creamy, hearty, easy — what’s not to love? This cozy Instant pot Creamy Potato Coconut Stew is sure to become your new go-to family dinner.

Hello my beautiful friends! Today I’m super excited to share with you a recipe from an amazing new cookbook that is out today. This exciting new book is called Plant Powered Health: The Ultimate Vegan Starter Guide To Excellent Health And Weight Using The Power Of Plants by Lisa Goodwin.

As the title says, this book is a complete guide for those of us seeking to (re)gain health and lose weight, and it’s all done thanks to flavorful, budget-friendly plant-based dishes.

This book includes 48 vegan recipes, 5 meal plans, a family meal planning guide and both a nutrition and a weight-loss guide. It also features 20 to-go lunch ideas that are easy and can be prepared and grabbed on the go on busy days.

This book is full of information and so interesting to read! Both beginners into the plant-based world and long-time Vegans will love it, as long as they care for their own health and that of their families.
Moreover, most of the 48 recipes in this book are oil-free and gluten-free, and all can be adjusted to oil-free/gluten-free.

In this amazing book you will learn the benefits of a whole food plant based diet, how to easily get all your nutrients on a vegan diet, what supplements are important on a vegan diet , how to create balanced meals that fit your nutritional needs for all your family – and tips on how to overcome obstacles like cravings, social gatherings and more.

“Lisa Goodwin’s Plant-Powered Health is a comprehensive guide to going vegan. From her delicious recipes to her well-thought out meal plans, you won’t want to put this book down! Grab your copy and get ready to feel like your healthiest self yet!”

– Neal Barnard, MD, FACC, Author of Your Body In Balance

Some of my favorite recipes from the book include:

• ❥ Easy Oat Waffles
• ❥ Black forest cake smoothie
• ❥ Easy Lentil Salad
• ❥ Greek pita with tzatziki sauce
• ❥ Cauliflower Potato Stew
• ❥ Peanut Sauce Stir Fry
• ❥ Mushroom Gravy
• ❥ Creamy Pinto Bean Potato Soup

…and the hearty, comforting recipe bursting with flavors that I’m sharing with you today: the Creamy Potato Coconut Stew – just a few budge-friendly ingredients that come together in a surprisingly think sauce, and each serving has 17grams of protein!

You also have 3 options when it comes to make this stew: you can make this as a one-pot meal, you can simmer it in a slow cooker, or you can make it super quickly in your Instant pot® and have dinner ready in less than 20 minutes.

Given the option, I made this into an Instant pot Creamy Potato Coconut Stew and it worked beautifully.

I feel this recipe is perfect for those of you who want to become more comfortable with preparing whole-food, meatless, Vegan meals that not only taste delicious, but that are good for you, too.

Whether it’s for an informal get-together or simply a weekday family dinner, this Instant Pot Creamy Potato Coconut Stew is always the right choice.
Hearty, comforting, and loaded with robust, savory flavors, a stew like this is comfort food at its finest. Not to mention is has 17 grams of protein per serving!

Creamy Potato Coconut Stew - Oil-free, gluten-free

Author: Lisa Goodwin | Creamy, hearty, easy — what’s not to love? This oil-free, gluten-free cozy Instant pot Creamy Potato Coconut Stew is sure to become your new go-to family dinner.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main Dish

Servings 4 people

Ingredients

  

• 3 bell peppers
• 1 can full-fat coconut milk
• 4 potatoes medium
• 2 cans chickpeas
• 4 oz baby spinach leaves
• 1.5 cups water
• 1 t paprika powder
• 1 t salt
• 4 dashes chili powder
• 4 dashed turmeric
• pepper to taste - optional

Instructions

 

• Add the coconut milk to your Instant Pot and set to stew (or to a large pot and set to medium-high).
• Blend 1.5 cups water with 3 bell peppers (core removed) until smooth and add the mixture to the pot. Wash and cut the potatoes into 1 inch cubes and add to the pot.
• Instant pot: Add all the rest of ingredients EXCEPT the spinach and let stew - high - 5 minutes and closed valve. One-pot: once the liquid is boiling, change the heat to medium. Add all the rest of ingredients EXCEPT the spinach and let simmer until potatoes are soft (15-20 minutes). Place a lid on the pot and stir occasionally. Slow cooker: Cook on low 7 to 9 hours.
• Once the potatoes are soft use a hand blender and pulse 5-8 times into the mix. This will help make the stew creamier. Now you can add the spinach and stir until it is wilted.

Notes

Per Serving: 540 Cal | 78 g Carbs | 16 g Fiber | 17 g Protein | 17 g Fat

Reprinted with permission from Plant Powered Health by Lisa Goodwin.

 

Keyword stew

» Get Lisa’s book on Amazon: Plant Powered Health: The Ultimate Vegan Starter Guide To Excellent Health And Weight Using The Power Of Plants «

The book is currently available for pre-order in its Kindle version, but will soon be available as a paper-back too.

Did you enjoy this recipe? Then don’t hesitate to leave a message down below or visit Lisa’s website 2 Share My Joy for lots of great nutrition tips and weight loss tips.

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I wish you a love-filled day xoxo

Disclaimer: I got a free copy of the e-book to be reviewed, but all opinions are my own. Some of the above links may be affiliate links.

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