Ginger-Garlic Coconut Veggie Stew (Made in the Donabe)

Juicy coconut broth meets spiced aromatics and vibrant veggies in 30 minutes—ideal for cozy nights when you want something nourishing and effortlessly flavorful.

Ingredients

• 1 tbsp sesame oil

• 1-inch knob fresh ginger, thinly sliced

• 2–3 garlic cloves, thinly sliced

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp Chinese five spice

• 1 can (13.5 oz) full-fat coconut milk

• 1½–2 cups mushroom or vegetable broth (adjust for consistency)

• 1 can chickpeas, drained and rinsed

• 1 cup broccoli florets

• 1 cup green beans, trimmed

• 1 small zucchini, thinly sliced

• 1 small head bok choy, chopped

Optional (for thickening):

• 1 tbsp arrowroot or cornstarch

• 2 tbsp broth (to make the slurry)

Instructions

1. Warm the base:
   In your Donabe (or a heavy-bottomed pot), heat sesame oil over medium. Cook the ginger and garlic until aromatic, about 2–3 minutes.

2. Bloom the spices:
   Add paprika, turmeric, and five-spice. Stir for about 30 seconds to wake them up.

3. Add liquids:
   Stir in the coconut milk and broth (about half and half—adjust based on how creamy you want it). Bring to a gentle simmer.

4. Add everything at once:
   Add the chickpeas, broccoli, green beans, zucchini, and bok choy all at once. Toss well to combine, then cover the pot.

5. Simmer gently:
   Cook covered for about 8 minutes, until the veggies are just tender but still vibrant.

6. Thicken (if desired):
   For a heartier finish, whisk together arrowroot (or cornstarch) and broth. Stir it into the stew and simmer another 1–2 minutes, until slightly thickened.

Notes

• Swap in what you’ve got: cauliflower, snap peas, or spinach work beautifully here.

• Serve on its own or over jasmine rice or rice noodles.