1½ teaspoons olive oil
1 large onion, coarsely chopped
3 ounces green beans, cut into ½-inch pieces (optional)
2 summer squash, trimmed and cut into ½-inch slices
6-8 small red potatoes or sweet potatoes, cut into halves or quarters
1 cup sliced carrots
1 clove garlic, minced
3 oz. crushed pineapple (optional)
2 teaspoons Thai curry paste (you can find it in the Oriental section of the market – inexpensive and great to have on hand to liven up a dish!)
¾ cup coconut milk
¾ cups vegetable or chicken broth
- In a large saucepan or Dutch oven, heat the oil on medium-high heat. Add the onion and green beans, if using. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add the squash and garlic; cook for 1 minute.
- In a small bowl, combine the curry paste and about 2 tablespoons of the coconut milk; stir well to combine. Add the curry paste to the vegetable mixture, along with the remaining coconut milk. Bring to a simmer. Add the potatoes, and carrots. Simmer, covered, until the vegetables are tender-crisp, about 35 minutes, reducing the heat if it is bubbling too vigorously. Add enough broth to make it thick, but a somewhat soupy consistency. Stir and season with salt. If desired, top each serving with a little fresh chopped cilantro.
Makes 4 servings
Enjoy! Isaiah 45:18
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This recipe post created by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see the original recipe, or to find more healthy and delicious recipes, subscribe to our blog and follow us on Social Media.