Roasted Vegetable and Coconut Curry Stew

10 Oct

With our CSA, we end up with lots of yummy veggies. It’s great, but the reality is that sometimes we can get a little overwhelmed – too many greens, too many veggies, not enough time/creativity to plan all the meals. Most of the time we do alright – lately our greens have been ending up in smoothies –  but every now and then we need to do a fridge clean-out, figuring out a way to use all sorts of things in one big meal.

This Roasted Vegetable Stew did just the trick. Tasty, spicy and a clean fridge at the end! 🙂

Ingredients*:

Fridge is all clean!

  • 1 Medium Onion, chopped
  • 2 Carrots, chopped
  • 1 Potato, chopped
  • 1/2 Butternut Squash, peeled and chopped
  • Small Acorn Squash, chopped
  • 3 Golden Beets, chopped
  • 4 White Turnips, chopped
  • 2 Green Peppers, chopped
  • 2 Handfuls of Green Beans, chopped
  • 1 inch of ginger, peeled and minced
  • 2 Tomatoes, chopped
  • Olive Oil

 

  • 2 Cloves

    The spices smelled so good!

  • 1 tsp Ground Cardamom
  • 1 tsp Cinnamon
  • 1/4 tsp Turmeric
  • 1 tsp vegan butter (I used Soy Free Earth Source)
  • 1/2 cup “milk” (pick your own)
  • 1 can of Coconut Milk
  • 1/4 Shredded Coconut
  • 1 tsp Thai Green Curry Paste
  • Salt/Pepper
  • Water as needed

*The nice thing is that you can put whatever veggies you want in this thing. Most of it was great – the acorn squash got a bit squishy, so I probably wouldn’t put it in again.

 

 

Directions:

All ready for the oven!

Throw all the veggies except the tomatoes and ginger into a roasting pan and drizzle with olive oil, add some salt and pepper and roast at 375 degrees F. It took about 35 mins. Stir them every 10-15 mins or so. You want them slightly browned, but they don’t need to be cooked through since they will get tender while cooking. Roasting the veggies gives them a great flavour.

When the veggies are done roasting, heat a soup pot. Add the cinnamon, cardamom & clove & dry roast at medium heat you can smell the spices.

I wish this picture was scratch and sniff -

add the "butter"...

 

 

 

 

 

 

 

 

 

 

Add the butter, thai green curry paste, and ginger.

 

 

 

 

 

Add all the roasted veggies, except for the tomatoes  & stir at medium heat for about 5- 7 minutes.

Toss the veggies in...

Add the salt, pepper, turmeric, tomatoes, milk substitute, coconut milk and water if needed. Cook until the carrots and potatoes are tender. It shouldn’t take too long since they were already on their way from being roasted.

Add the coconut milk - it smells so fantastic!

All done, can't wait to have a taste...

Top with shredded coconut and enjoy!

YUM!

 

 

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2 Responses to “Roasted Vegetable and Coconut Curry Stew”

  1. Sheila October 18, 2010 at 11:03 pm #

    Joel and i made this for dinner tonight and it is delicious! Thank you so much for sharing!

  2. Justine October 26, 2010 at 5:33 pm #

    THIS looks lovely. Can’t wait to try it!

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