Photo by Hannah Kaminsky
This hearty vegetarian stew comes together in under 30 minutes.
- 6–8 servings
- 1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
- 1 medium onion, finely chopped
- 2 to 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 4 medium potatoes, any variety, peeled and diced
- 1/2 medium head cauliflower, cut into bite-size pieces
- 1 to 2 teaspoons grated fresh ginger, or to taste
- 2 to 3 teaspoons good- quality curry powder, or to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1 to 2 small fresh hot chili peppers, seeded and minced (optional)
- 1 (15-ounce) can light coconut milk
- 8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
- 3 to 4 ounces baby spinach
- 1/4 to 1/2 cup minced fresh cilantro, plus more for topping
- Salt and freshly ground pepper to taste
- 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.
- 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.
- 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.
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