Vegan Brazilian Hearts of Palm Seafood Stew | VegNews

Ingredients

• 1 tablespoon coconut oil
• 1 red onion, finely diced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 teaspoons sweet smoked paprika
• 1 tablespoon chilli flakes
• 1 tablespoon tomato purée
• 4 garlic cloves, minced
• 1 (14-ounce) can coconut milk
• 1 cup
• vegetable stock
• 1 (14-ounce) can hearts of palm, sliced lengthways and chopped into 1-inch diagonal chunks
• 1¼ cup cherry tomatoes, halved
• 1 tablespoon capers
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 2 limes, divided
• ¾ cup parsley
• ¾ cup cilantro