Curry Vegetable Stew with Coconut Milk & Fresh Coriander |
This curry vegetable stew is a collection of nutritious vegetables. You can make it even more economical by using vegetables from your own garden. Serves 2.
Ingredients
- 3 Tbsp (45 mL) olive oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1 green bell pepper, chopped
- 2 medium potatoes, peeled and cubed
- 1 medium carrot, chopped
- 1 medium zucchini, sliced
- 1 cup (250 mL) button mushrooms, sliced
- 4 cups (1 L) vegetable stock
- 2 Tbsp (30 mL) mild curry powder
- 2 Tbsp (30 mL) soy sauce
- ½ cup (125 mL) coconut milk
- ½ cup (125 mL) chopped fresh coriander
Directions
1. Heat the oil in a medium-sized pot. Add all of the vegetables and gently sauté for 4–5 minutes.
2. Add all of the remaining ingredients, except the coconut milk and coriander. Bring to a boil; reduce heat. Simmer for about 15 minutes.
3. Add the coconut milk and fresh coriander and serve.
Printed with permission from The $10 Gourmet by Ken Kostick
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