Coconut Red Curry Stew
TOTAL TIME: Prep: 20 min. Cook: 50 min.
YIELD: 4 servings.
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario
Ingredients
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1 tablespoon canola oil
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1 medium onion, chopped
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1 garlic clove, minced
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3 to 4 tablespoons red curry paste
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1/2 teaspoon sugar
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1 small eggplant, cut into 1-inch pieces (about 4 cups)
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3 cups cubed peeled butternut squash, cut into 1-inch pieces
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1 medium sweet red pepper, cut into 1-inch pieces
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1 medium green pepper, cut into 1-inch pieces
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 carton (32 ounces) vegetable broth, divided
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1 can (15 ounces) crushed tomatoes
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1 can (13.66 ounces) coconut milk
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Chopped fresh cilantro
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Optional: Lime wedges and hot cooked rice
Directions
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1.
In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar.
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2.
Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
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3.
Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.
Nutrition Facts
1-1/2 cups: 457 calories, 22g fat (16g saturated fat), 0 cholesterol, 1364mg sodium, 59g carbohydrate (20g sugars, 14g fiber), 11g protein.
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