Green Curry Stew With Potatoes And Cauliflower Recipe

Name: Green Curry Stew With Potatoes And Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt butter in a large Dutch oven over medium-high heat. Add onion and garlic; saute 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.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons butter, 1 (8-ounce) package prechopped onion, 2 garlic cloves, minced, 3 tablespoons green curry paste (such as Thai Kitchen), and more.

Yes, Green Curry Stew With Potatoes And Cauliflower falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry Stew With Potatoes And Cauliflower

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