Fall veggie stew…yummm


Hey there…JaiSun here and back with a super great easy breezy peasy fall recipe you can literally set and forget. The prep is minimal but the return is great. One of my students when to Africa last year and believed she came back with Malaria symptoms…*me, side eye like huh?* Anywho she’s very anti-medicine and loves holistic methods of healing and foods.

As opposed to going to the clinic, urgent care, or even the Emergency Room she said you know what…I’m going to make an ‘Anti-Malaria stew’ that’ll be a sure fire way to be sure that whatever  I have. She actually brought some to work and I tasted it and truly it will kill any bad things in your body you even THINK you may have, not to mention its chock full of veggies, vitamins, and antioxidants…did I mention it was delicious!!!!

I call it Kori’s ‘Ain’t nobody go time for Malaria Stew’ …take a look see, tweak as you like.


  • 1/2 a bag of green lentils
  • 1/2 a handful of cherry/grape tomatoes
  • ½ a head of cabbage (red or green)
  • 2 bell peppers (yellow and green diced)
  • 1 clove of garlic minced
  • 1 generous handful of sliced baby portabella mushrooms
  • ½ a red onion sliced
  • ½ a stalk of celery sliced
  • 1 bunch of asparagus, sliced
  • 2 scotch bonnet peppers chopped finely (this can be a doozie, so be careful in handling)
  • 2 container of veggie broth
  • 1 bunch of shallots finely chopped
  • ½ a bag of super mixed greens (baby kale, Swiss chard and baby spinach)
  • ½ a cup of authentic curry powder (preferably from an international market…the Jamaican kind, not the Indian curry)

Step 1: Use ½ a bag of green lentils that you have allowed to sit in room temp water overnight

 Lentils that have set in h20 overnight

 Step 2: Pour about 2 teaspoons of olive oil into a skillet.

heat skilett

 Step 3: Add finely chopped veggies, mushrooms, onions, asparagus, garlic, onions, scotch bonnet peppers, cherry/grape tomatoes (not shown) and shallots.

Cut veggies

 Step 4: Sautee veggies until al dente.

Sautee in skillett

Step 5: Chop your bell pepper and celery and sautee until al dente

Sautee your bell peppers and celery in light olive oil with a dash of sea salt

 Step 6: Chop your ½ head of cabbage

Chop cabbage

Chopped cabbage

  Step 7: Clean your ½ bag of super veggie mix well under cold water

clean your spinach-mixed greens

 Step 8: Turn crock pot on low

Turn your crock pot on low

 Step 9:  Add lentils and 1 container of broth to crock pot

Add lentils and broth to crockpot

Step 10: Add your spinach to your lentils

add your spinach to your lentils

Step 11: Add cabbage

add your cabbage to your lentils and spinach

 Step 12: Add your sauteed veggies to your crock pot mix

Add your sauteed veggies

Add your celery and pepper mix to your crock pot

Step 13: Mix ½ a cup of curry powder, Tabasco sauce (a few dashes) and ½ a container of veggie broth together in a measuring cup

 pour half a cup of curry powder into your measuring cup

 Add a dash or two of tabasco         Mix your curry powder and tobasco with half a cup of broth

Step 14: Add contents to crock pot, evenly distributing it all

evenly distribute your mixture set and forget

Step 15: Set contents to cook all day. I let mine cook for about 8 hours.

stir well

From there guys, you have the option to then add 1 can of coconut milk or not. While Kori’s recipe calls for it, I didn’t have any in my pantry and didn’t use any in this batch. Its very helpful b/c this is a meal high in heat with the peppers and garlic and the coconut milk gives your meal a smooth creamy taste…not to mention it cools it down just a tad. You can add red potatoes to help cool it down as well. I also made sure I added 2 cups of water as well. I wanted to be sure that after I allowed my meal to cook I did not want everything to burn.

I unfortunately don’t have a final product picture, but my crock pot yealded about 6 freezer bags of soup, so trust me it more than made enough and I will be eating it as the cold weather approaches.

Hope you enjoy !



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