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Green Curry Stew with Potatoes and Cauliflower

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 8

Layer the vegetables in the pan rather than stirring them in so they steam to the right doneness. Add red pepper for extra kick.

Ingredients

  • 1 1/2 tablespoons butter
  • 1 (8-ounce) package prechopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons green curry paste (such as Thai Kitchen)
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons lower-sodium soy sauce
  • 2 (14-ounce) cans light coconut milk
  • 1 (12-ounce) package trimmed green beans, cut into 1-inch pieces
  • 2 (10-ounce) packages fresh cauliflower florets
  • 1 (20-ounce) package refrigerated diced potatoes with onions (such as Simply Potatoes)
  • 2 (15-ounce) cans unsalted chickpeas, rinsed and drained
  • 1/2 teaspoon kosher salt
  • 3/4 cup torn fresh basil leaves
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 8 lime wedges

Nutrition Information

  • calories 237
  • fat 4.8 g
  • satfat 2.9 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 11 g
  • carbohydrate 40 g
  • fiber 8 g
  • cholesterol 8 mg
  • iron 2 mg
  • sodium 533 mg
  • calcium 103 mg

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 4 minutes. Stir in curry paste, ginger, and cumin; cook 1 minute. Stir in soy sauce and coconut milk; bring to a boil. Layer beans, cauliflower, potatoes, and chickpeas in pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in salt. Stir in basil, or follow freezing instructions, below. Place 1 3/4 cups stew in each of 8 bowls. Top each serving with 2 tablespoons yogurt and 1 lime wedge.

  2. HOW-TO

  3. FREEZE: Cool potato mixture to room temperature; seal in a large zip-top plastic freezer bag and lay flat in freezer. Freeze up to 2 months.

  4. THAW: Microwave in bag at MEDIUM (50% power) for 4 minutes or until pliable.

  5. REHEAT: Pour stew into a large saucepan. Cover and cook over medium heat until thoroughly heated (about 15 minutes). Stir in basil. Top with yogurt, and serve with lime wedges.