Ready In:

About 45 min

Good For:


Curried Coconut Veggie Stew


  • 1 carrot chopped

  • 1 stick celery, chopped

  • 1 potato, cubed

  • 1 crown broccoli, cut into florets

  • ½ lb mushrooms, quartered

  • 1 small red pepper, chopped

  • 1 small yellow pepper, chopped

  • 1 medium onion, chopped

  • 1 small head bok choy, white stocks chopped, green tops sliced into ribbons

  • 2 tbsp butter

  • 1 tbsp curry paste (or curry powder)

  • 1 tsp garlic granules

  • 1” fresh ginger, roughly chopped

  • 15 cracks black pepper

  • ½ – 1 tsp salt (to taste)

  • 1 tin (398ml) coconut cream

  • ½ pistachios, shelled, to garnish

Step by Step Instructions

Step 1

Melt butter in a large heavy pot over medium heat. Add onions and ginger, and sauté 2 minutes. Add mushrooms and sauté until they begin to brown.

Add carrots, celery, potatoes, garlic, salt, and pepper. Sauté 2 minutes more, then cover, lower the heat, and simmer until the potatoes and carrots begin to tender.

Step 2

Add coconut cream and curry paste to the stew pot and bring the heat back up to medium until the coconut cream almost boils, then lower the heat and simmer uncovered for 10 – 15 minutes until the potatoes and carrots are tender and the flavors are well mingled.

Step 3

Add the broccoli, peppers, and the white stocks of the bok choy and simmer 5 minutes, then add the green tops of the bok choy, mix well until the bok choy ribbons have wilted then ladle the stew into shallow bowls, scatter the pistachios over top, sit down and enjoy the mildly spiced flavors of the delightful dinner that you just prepared!

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