Creamy Coconut Vegetable Stew

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 carrot, sliced 1 carrot, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) green beans, trimmed and cut into 1-inch pieces 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
• 1 cup (150g) cauliflower florets 1 cup (150g) cauliflower florets
• 1 cup (150g) peas 1 cup (150g) peas
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   Stir in the turmeric powder, cumin powder, coriander powder, and chili powder. Cook for a minute to toast the spices.
4. 4.
   Pour in the coconut milk and vegetable broth. Stir well to combine.
5. 5.
   Add the sliced carrot, diced bell pepper, green beans, cauliflower florets, and peas to the pot. Season with salt to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the vegetables are tender.
7. 7.
   Once cooked, remove the pot from heat and let it sit for a few minutes to allow the flavors to meld together.
8. 8.
   Serve the Creamy Coconut Vegetable Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or naan bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ginger — Use a spoon to peel the ginger skin easily. Grate the ginger using a fine grater for a smoother texture in the stew.
• Green beans — Trim the ends of the green beans and cut them into 1-inch pieces for even cooking.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add a chopped green chili.
• Customize the vegetable selection based on your preference and seasonal availability.
• To make the stew creamier, add a tablespoon of cashew paste or almond butter.
• Garnish the stew with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Creamy Coconut Vegetable Stew in individual bowls, accompanied by steamed rice or warm naan bread. Sprinkle some fresh cilantro on top for added freshness and color.

Presentation advice

Present the Creamy Coconut Vegetable Stew in a rustic clay pot or a colorful ceramic bowl to showcase its vibrant colors. Serve it with a side of steamed rice or naan bread to complete the presentation.