After so much meat the past fews weeks since starting paleo, I was craving a veggie-only meal. The flavor in this one is so great! Spicy and creamy and packed full of vegetables. I ate a huge bowl of it all on it’s own, and served the husband’s over rice. I also finally discovered ghee, after reading it in the ingredient list on a million different paleo blogs. I’m crazy about it! It’s clarified butter without the milk proteins… all of the wonderful butter taste without the part that’s not so great for you.
Anyway, this delicious dish would also be a fabulous side to a shredded pork or a great taco filling. Don’t be surprised to see it at the next taco potluck!
via girl meets paleo
1 poblano pepper
1-2 jalapeño peppers (I used two, since I was feeling like a little more spice)
1 bell pepper
5 cloves of garlic
1 1/2 tbsp ghee, or cooking oil of choice
1/2 tbsp cumin
2 tsp chile powder
pinch of oregano
1 cup coconut milk
Kosher salt and freshly ground pepper
3-4 tablespoons chopped cilantro
Preheat broiler. Place poblano and jalapeño on a dry baking sheet and broil until fully charred, turning peppers as needed. Remove from heat, place in a bowl, and cover with plastic wrap.
Chop onion, zucchini, bell pepper, tomato, and garlic. In a dutch oven or large heavy pan heat 1 tbsp ghee over medium-high heat. Add onion and a generous pinch of salt, cooking until onions become transparent, about 5 minutes. While the onion is cooking remove peppers from bowl. Peel the skin off the poblano, cut the top off, deseed, and chop. Carefully, remove the top of the jalapeño, deseed (leave the seeds if you like things spicy), and chop. Add the peppers and remaining vegetables to the onions. Add cumin, chile powder, oregano, about 1/2 tsp pepper, and another pinch of salt. Cook about one minute. Add coconut milk and continue cooking until vegetables are cooked and sauce has thickened, about 10 minutes. Remove from heat and garnish with chopped cilantro.