Vegetable Stew dinner tonight

[Guest guest]

Masala Vegetable Stew

 

1 1/2 tablespoons vegetable oil

2 medium onions, chopped

2 to 3 cloves garlic, minced

4 medium potatoes, peeled and diced

4 medium carrots, sliced

1/2 medium head cauliflower, cut into bite-sized pieces

2 cups frozen cut green beans

1 to 2 teaspoons grated fresh ginger, to taste

2 fresh mild chili peppers, seeded and minced

2 teaspoons garam masala or good-quality curry powder, or to taste

1 teaspoon grated coriander

1/2 teaspoon turmeric

15-ounce can light coconut milk

1 cup frozen green peas

1/4 cup minced fresh cilantro

Salt to taste

 

Heat the oil in a large soup pot.

Add the onion and garlic and saute over medium heat until the onion is golden.

Add the potatoes, carrots, and 2 cups water and bring to a simmer. Simmer

gently, covered, for 10 to 15 minutes, or until the potatoes are about half

tender.

Add the cauliflower, green beans, ginger, chilies, garam masala, coriander and

turmeric.

Continue to simmer very gently, covered, for 20 minutes, or until the vegetables

are tender.

Mash some of the potatoes against the side of the pot with a wooden spoon to

thicken the base.

Stir in the coconut milk and season to taste with salt.

If the if time allows, let the stew stand for an hour or so before serving.

Just before serving, heat the stew and taste to correct the seasonings.

Stir in the peas and cilantro and cook just until the peas are heated through,

then serve in shallow bowls.

Makes 6 to 8 servings.