Coconut Curried Vegetable Stew

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Coconut Curried Vegetable Stew

 

 

You will love the sweet and spicy curry flavor with

this beautiful array of vegetables. This dish is

impressive, complex in flavors and texture, but

actually, it is quite simple to put together!

 

2 Tbs. canola oil

1 medium yellow onion, chopped

4 garlic cloves, minced

2 Tbs. good curry powder, (or more, to taste)

1/2 tsp. Chinese five spice powder, (substitute ¼ tsp.

cinnamon if you like)

4 carrots, scrubbed, sliced into chunks

1/2 head cauliflower, cored, cut up into bite size

pieces

1 1/2 cups cubed butternut squash

2 medium new potatoes, peeled, thinly sliced

1/2 cup dry white wine

2 cups vegetable or low sodium chicken broth

1 14 oz. can light coconut milk

1 cup green baby peas, (frozen)

1 16 oz. can chick peas, drained, rinsed

freshly ground pepper, to taste

2 1/2-3 cups Basmati rice, cooked to package

directions

 

In a heavy soup pot heat the oil on medium heat and

sauté the onion until softened. Lower the heat and

stir in the garlic and spices, cook for 1-2 minutes.

Add in the carrots, cauliflower, squash and potatoes.

Stir well to coat with the spices, and cook for 3

minutes. Add in the wine, broth, and sugar, and bring

to a gentle simmer. Lower the heat and cover, gently

cook for about 15 minutes. Stir in the coconut milk,

and baby peas. Gently simmer the stew until the

vegetables are fork tender, for about 10 minutes or

so. Add in the chick peas and stir. Taste for

seasoning adjustments, and add the freshly ground

pepper. Heat through for another 5 minutes, and serve

immediately.

Serve this deliciously spicy-sweet curry over a scoop

of hot Basmati rice in a warmed soup plate. Offer

garnishes of chopped peanuts, shredded coconut, and

golden raisins.

Serves 6.

 

 

 

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