Coconut Curry Vegetable Stew

Even those who aren’t big on curries might be won over by this colorful coconut curry vegetable stew.

The vegetables in this curry are typical to Indian curries, and the whole dish is simplified with one of my favorite shortcuts — readymade Indian simmer sauce. Whatever you add these sauces to will take on the rich, complex flavors that can otherwise only be experienced at fine Indian restaurants. I just love them as an easy soup and stew starter!

About Indian simmer sauces: Look for Indian simmer sauces, which typically come in 12-ounce jars, in the international foods aisles in supermarkets and natural foods stores.

Varieties come in a range of vegan options from mild to spicy. Some of them include dairy, so check labels. Some that are most always vegan include Rogan Josh, Goan coconut, Kashmir curry, Jalfrezi, and Madras curry.

Some of the key ingredients in the vegan sauces are coconut milk, tomato, ginger, garlic, and of course, lots of spices.

Variations

This delicious stew features vegetables typically used in curries — cauliflower, potato, green beans. Vary them as you please. Here are some ideas: 

• Replace all or part of the potatoes with sweet potatoes.
• Use about 1 1/2 cups of frozen green peas in place of the green beans or asparagus.
• If you enjoy bitter greens, substitute an equivalent amount of mustard greens (which are traditional to some regional Indian cuisines) for the spinach, or replace half of the spinach with mustard greens.

Complete the meal: With so many great vegetables, this is a completely delicious meal in a bowl. Keep it simple with a fresh flatbread and leave room for fresh fruit or a fruity dessert. If you have more time and want a larger meal, serve with Basmati Rice Pilaf with Fruits and Nuts or Couscous Pilaf with Dried Fruits, Apples, and Nuts.

Add an easy cucumber raita: Combine one crisp medium-size cucumber, quartered lengthwise (cut away seeds if watery) and thinly sliced, with a 6-ounce container of coconut yogurt and mix together. Stir in some chopped fresh cilantro.

Recipe adapted from Plant Power by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.

Yield: 6 to 8

Coconut Curry Vegetable Stew

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Even those who aren’t big on curries might very well be won over by this colorful coconut curry vegetable stew. 

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 to 3 cloves garlic, minced
• 4 medium carrots, sliced
• 4 medium potatoes, peeled and diced
• 1/2 medium head cauliflower, cut into bite-sized pieces
• 12-ounce jar Indian simmer sauce, any vegan variety (see Notes)
• 
1 to 2 small fresh hot chile peppers, seeded and minced, optional
• 1 to 2 teaspoons grated fresh or squeeze-bottle ginger, to taste
• 15-ounce can light coconut milk
• 
2 cups green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
• 3 to 4 ounces baby spinach 

• 1/4 cup minced fresh cilantro, plus more for garnish
• Salt and freshly ground pepper to taste

Instructions

1. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. 
2. Add the carrots, potatoes, and 2 cups water, and bring to a slow boil. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender. 
3. Add the cauliflower, simmer sauce, optional chiles, ginger, and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 to 15 minutes longer.  
4. Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving in bowls rather than on a plate. 
5. Serve at once. Garnish each serving with extra cilantro. Adjust the liquid with water or plant-based milk as the stew stands and thickens, and adjust the seasonings to taste.

Notes

Variations

• Replace all or part of the potatoes with sweet potatoes.
• Use about 1 1/2 cups of frozen green peas in place of the green beans or asparagus.
• If you enjoy bitter greens, substitute an equivalent amount of mustard greens (which are traditional to some regional Indian cuisines) for the spinach, or replace half of the spinach with mustard greens.

 If you like this vegetable curry, you might also enjoy …

Indian-Spiced Cauliflower & Chickpea Curry

Here are more delicious vegan soups & stews.