Coconut Curried Vegetable Stew

1 1/2 tablespoons light olive oil (I actually used vegetable broth)
2 medium onions, chopped
2-3 cloves garlic, minced
4 medium potatoes, any firm variety, peeled and diced
4 medium carrots, peeled and sliced
1/2 medium head cauliflower, cut into bite-size pieces
2 cups frozen cut green beans, thawed
1-2 teaspoons grated fresh ginger or to taste
2-3 teaspoons good-quality curry powder or to taste
1/2 teaspoon turmeric
one 15-ounce can light coconut milk
salt to taste
1 cup frozen green peas, thawed

Saute garlic and onion over medium heat until tender. Add the potatoes, carrots, and 2 cups of water, and bring to a simmer. Cover and simmer gently until the potatoes are about half tender, 10-15 minutes. Add the cauliflower, green beans, ginger, curry powder, and turmeric. Cover and continue to simmer very gently until the vegetables are tender, about 20 minutes. Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Stir in the coconut milk and season with salt. If time allows, let the stew stand for 1 hour or so before serving. Just before serving, heat the stew and taste to correct the seasonings. Stir in the peas and cook just until the peas are heated through, then serve in shallow bowls.

I didn't add salt but added a little coconut flakes to it. I would recommend passing the salt around the table instead of adding to the pot. This way you won't use as much. You can also add 2 fresh mild chili peppers and 1/4 cup cilantro. I'll try it this way next time.

From the Vegetarian Family Cookbook.