This easy recipe can be prepared about an hour before suppertime or placed in a slow-cooker to simmer all day, filling your home with its savoury aroma.
CURRY VEGETABLE STEW
2 tbsp mild red curry paste
1 tbsp yellow curry powder
1 tbsp brown sugar
2 cloves garlic, minced
1 sweet onion, chopped
4 cups potatoes, chopped
1 large sweet potato, chopped
1 celery stick, chopped
1 large carrot,sliced
1 cup frozen corn
1 small can baked beans
1 can chick peas, drained
1 cup soy milk
3 to 4 drops coconut extract
2 tbsp peanut butter
1 cup applesauce
1 tbsp corn starch dissolved in 2 tbsp wine, apple juice or water
Salt and pepper
In a deep sauce pan, stir fry the onion and garlic with enough wine to keep them from sticking to the pan. Once onions are translucent, add the curry paste and powder and the brown sugar.
Add the potatoes, sweet potato, celery, carrots and frozen corn. Stir fry to cover the vegetables in the curry mixture.
Mix the coconut extract into the soy milk.
Add the chick peas, baked beans, soy milk with coconut extract, peanut butter and applesauce. Stir in the dissolved cornstarch. Season with salt and pepper.
Simmer about 45 minutes until potatoes are soft and mixture thickens up. Add water, soy milk or vegetable stock as needed for a stew-like consistency.
Taste and adjust seasoning as desired.
Serve with whole wheat buns.
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My name is Debra Harley (BScPhm) and I welcome you to my retirement project, this website. Over the course of a life many lessons are learned, altering deeply-rooted ideas and creating new passions.
