Coconut Curried Vegetable Stew

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This coconut curried vegetable stew is a fragrant, warming dish that delivers a wonderful depth of flavour. As a hearty vegan main course, it combines the creamy richness of coconut milk with a gentle heat from ginger and turmeric. It is a vibrant, colourful meal that makes the most of seasonal produce like cauliflower and green beans, offering a satisfying texture that feels truly indulgent without being overly heavy.

Perfect for a midweek dinner or as a meal-prep staple, this versatile stew is designed for nourishment and ease. The potatoes naturally thicken the sauce as they cook, creating a comforting consistency that is best enjoyed in deep bowls. Serving this dish with a side of steamed basmati rice or warm flatbreads makes for a complete, plant-based dinner that provides plenty of vitamins and minerals.

Ingredients for Coconut Curried Vegetable Stew

1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
1 בצל בינוני, קצוץ דק
2 to 3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, any variety, peeled and diced
1/2 medium head cauliflower, cut into bite-size pieces
1 to 2 teaspoons grated fresh ginger, or to taste
2 to 3 teaspoons good- quality curry powder, or to taste
1 כפית כמון טחון
1/2 teaspoons turmeric
1 to 2 small fresh hot chilli peppers, seeded and minced (optional)
1 (425g) can light coconut milk
8 to 275g green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 110g baby spinach
1/4 to 1/2 cup minced fresh coriander, plus more for topping
Salt and freshly ground pepper to taste

How to make Coconut Curried Vegetable Stew

Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 475ml water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.

Add the cauliflower, ginger, curry powder, cumin, turmeric, chilli peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.

Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew’s base. Stir in the spinach and coriander and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.