Haitian Vegetable Stew (Legume)

  • Yield: 6 servings


Seasoning Mix:
4 scallions, chopped
6sprigs parsley
4sprigs fresh thyme, heavy stems removed
3 garlic cloves, minced
1 scotch bonnet chili or jalapeno pepper, seeded and chopped
1teaspoon salt
Vegetable Stew:
1tablespoon canola oil
1small onion, chopped
2 carrots, sliced
1 chayote squash, peeled and chopped
1small eggplant, peeled and chopped
3cups chopped cabbage
1cup light coconut milk
3cups water or vegetable broth, plus more as needed
1large tomato, chopped
Salt, to taste


  1. To make seasonings: In a food processor fitted with the metal blade, process all ingredients 1 minute, scraping down side of work bowl. Alternately and more authentically, you can mash the ingredients with a mortar and pestle until smooth. Set aside.
  2. To make vegetables: Heat the oil in a large nonreactive saucepan or Dutch oven over medium heat. Add onions, carrots, chayote squash, eggplant and cabbage. Saute 3 to 4 minutes. Add coconut milk and 3 cups water or broth. Bring to a boil, reduce heat and simmer 10 minutes or until soft. Add tomatoes and continue to simmer. You can add additional water or broth if vegetables begin to absorb too much and look a bit dry.
  3. Add seasonings to simmering vegetables and cook 1 minute. Mash vegetables together with a potato masher or large fork until coarsely mashed. Season with additional salt, if needed.

Nutritional Info *per serving

  • Calories 114
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 418mg
  • Carbohydrate 13g
  • Fiber 4g
  • Protein 3g