Rating: 4 stars
3037 Ratings
  • 5 star values: 0
  • 4 star values: 3037
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,037 Ratings

To cook vegetables perfectly, Asha Gomez simmers each kind in a different pot, then arranges them on the plate. To make this lovely vegetarian stew, home cooks can simmer vegetables in a single pot for about 30 minutes. Slideshow: More Incredible Light Stew Recipes 

Asha Gomez
Asha Gomez
September 2012

Gallery

Credit: © Jonny Valiant

Recipe Summary

active:
20 mins
total:
1 hr
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve.

    Advertisement

Make Ahead

The vegetable stew can be refrigerated overnight.

Serve With

Steamed rice.

Suggested Pairing

Fragrant, medium-bodied Spanish white.

Advertisement