Coconut Curried Vegetable Stew
A hearty and aromatic vegetable stew featuring a medley of vegetables simmered in coconut milk with warming Indian spices. This nutritious curry combines potatoes, cauliflower, carrots, and green vegetables in a rich, coconut-based sauce seasoned with curry powder, cumin, and fresh herbs.
Ingredients
- •1 tablespoon extra-virgin olive oil
- •1 medium onion
- •2 cloves garlic
- •4 medium carrots
- •4 medium potatoes
- •½ head cauliflower
- •1 teaspoons fresh ginger
- •2 teaspoons curry powder
- •1 teaspoon ground cumin
- •½ teaspoon turmeric
- •1 small fresh hot chili peppers
- •1 can light coconut milk
- •8 ounces green beans
- •3 ounces baby spinach
- •¼ cup fresh cilantro
- •to taste salt and pepper
Cooking Instructions
- 1.
Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
15 min
- 2.
Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
10 min
- 3.
Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.
5 min
