Name: Coconut Curried Vegetable Stew
Yield: 6–8 servings
Ingredients: 1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water; 1 medium onion, finely chopped; 2 to 3 cloves garlic, minced; 4 medium carrots, peeled and sliced; 4 medium potatoes, any variety, peeled and diced; 1/2 medium head cauliflower, cut into bite-size pieces; 1 to 2 teaspoons grated fresh ginger, or to taste; 2 to 3 teaspoons good- quality curry powder, or to taste; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1 to 2 small fresh hot chili peppers, seeded and minced (optional); 1 (15-ounce) can light coconut milk; 8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths; 3 to 4 ounces baby spinach; 1/4 to 1/2 cup minced fresh cilantro, plus more for topping; Salt and freshly ground pepper to taste

The stew with cauliflower potatoes carrots and asparagus served in an individual gratin dish.

Photo by Hannah Kaminsky

This hearty vegetarian stew comes together in under 30 minutes.

Recipe notes

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