Photo: Jennifer Causey; Styling: Claire Spollen
Layer the vegetables in the pan rather than stirring them in so they steam to the right doneness. Add red pepper for extra kick.
How to Make It
Step 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.
Step 2
HOW-TO
Step 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.
Step 4
THAW: Microwave in bag at MEDIUM (50% power) for 4 minutes or until pliable.
Step 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.
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