Layer the vegetables in the pan rather than stirring them in so they steam to the right doneness. Add red pepper for extra kick.
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
How to Make It
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.
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.
THAW: Microwave in bag at MEDIUM (50% power) for 4 minutes or until pliable.
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.