Coconut Curry Vegetable Stew
This Coconut Curry Vegetable Stew is a warm bowl of goodness. The vibrant colors of the fresh vegetables shine through the creamy coconut broth. Each bite offers a delightful mix of flavors that makes it hard to resist. Topped with a sprinkle of fresh cilantro, it’s visually appealing and packed with nutrition.
To make this dish, gather some diced squash, carrots, and potatoes. You’ll also need coconut milk, curry paste, and vegetable broth. Start by sautéing the vegetables, then add the coconut milk and curry paste. Let it simmer until everything is tender. Serve hot over a bed of fluffy rice for a comforting meal.
Ingredients
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 2 cups vegetable broth
- 1 large sweet potato diced
- 1 cup carrot sliced
- 1 bell pepper chopped
- 1 cup green beans trimmed and cut
- 1 cup baby spinach
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Steps
- Heat coconut oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another minute.
- Add red curry paste and mix thoroughly until fragrant.
- Pour in the coconut milk and vegetable broth; stir to combine.
- Add diced sweet potato and sliced carrots; bring to a simmer.
- Cook for 10 minutes, or until sweet potatoes become tender.
- Stir in bell pepper and green beans; cook for an additional 5 minutes.
- Mix in baby spinach, soy sauce, and lime juice; season with salt and pepper.
- Cook for another 2-3 minutes until spinach is wilted.
- Serve hot, garnished with fresh cilantro.
Notes
This stew is perfect for chilly evenings or whenever you want a hearty dish. It’s easy to customize, so feel free to throw in your favorite veggies. Enjoy the warmth and richness of this delightful stew!
