Green Curry Stew with Potatoes and Cauliflower

Name: Green Curry Stew with Potatoes and Cauliflower
Total time: 25 min
Yield: Serves 8
Ingredients: 1 ½ 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 ½ 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; ½ teaspoon kosher salt; ¾ cup torn fresh basil leaves; 1 cup plain 2% reduced-fat Greek yogurt; 8 lime wedges

2 Ratings
2 Reviews

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

By Hannah Klinger

Recipe by Cooking Light May 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

25 mins

total:

25 mins

Yield:

Serves 8

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

237 calories; fat 4.8g; saturated fat 2.9g; mono fat 0.6g; poly fat 0.2g; protein 11g; carbohydrates 40g; fiber 8g; cholesterol 8mg; iron 2mg; sodium 533mg; calcium 103mg.

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surfsuncali

05/23/2016

This was great, and very easy! I definitely recommend taking the yogurt and mixing it through the whole dish. Didn't include any onion, because I'm allergic, but it wasn't missed. Just added more green beans. It was perfect!

Stephanierr

05/28/2015

This was a huge hit in my family which shocked me because I thought my two teenagers would turn up their noses at the cauliflower and green beans. I made it exactly as directed. It was very easy and full of flavor.

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Green Curry Stew with Potatoes and Cauliflower

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Green Curry Stew with Potatoes and Cauliflower

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Green Curry Stew with Potatoes and Cauliflower

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Green Curry Stew with Potatoes and Cauliflower