Coconut vegetable stew

You'll need

• 2 cups mixed vegetables (carrot, beans, potato), diced
• 1 cup thin coconut milk
• 1/2 tsp whole black pepper, crushed
• 1 inch ginger, julienned
• 1 sprig curry leaves
• 1 tsp coconut oil
• Salt, to taste

Method

1. Warm the coconut oil, add the curry leaves and ginger, and let them soften a minute.
2. Add the vegetables and a splash of water, and cook covered until just tender, about 15 minutes.
3. Pour in the coconut milk and crushed pepper, and simmer gently for 5 minutes without letting it boil hard.
4. Season with salt and serve warm with rice or on its own.

Why this dish

Coconut milk is a cooling, building food that both Vata and Kapha tolerate well in the evening, and black pepper keeps the dish from feeling too heavy or cold to digest.

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A common choice among people browsing thyroid, alongside coconut's everyday place in that kitchen tradition.