You can tailor this stew to the level of heat you like simply by choosing mild, medium or hot curry paste. Serve with chutney, yogurt, steamed rice, and pappadums or naan.
Ingredients
- 2 Tbsp (30 ml) vegetable oil
- 1 large red bell pepper, seeded and cubed
- 1 medium onion, halved and thinly sliced
- 2 garlic cloves, finely chopped
- 1 Tbsp (15 ml) chopped fresh ginger
- 2 Tbsp (30 ml) Indian-style curry paste
- 2 medium carrots, cut into ½-inch-thick (1 cm) coins
- 14 oz (398 ml) can coconut milk
- ½ cup (125 ml) vegetable stock
- ¼ lb (125 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- ½ small head cauliflower, cut into small florets
- ¼ cup (60 ml) chopped cilantro
- salt to taste
How to Make It
- Heat the oil in a wide pot over medium-high heat. Add the red pepper and onion and cook until just tender, about 3 to 4 minutes.
- Stir in the garlic, ginger and curry paste and cook 2 minutes more. Stir in the carrots, coconut milk and stock.
- Reduce the heat to a gentle simmer and cook, stirring occasionally, until the carrots are almost tender, about 10 minutes. Add the green beans and cauliflower and cook until the sauce thickens slightly and the vegetables are tender.
- Add more stock if the curry becomes too thick before the vegetables are cooked. Stir in the cilantro and salt.
