Coconut Curry Stew and My New Love

Since moving, I had to start from scratch.

I bought furniture.  So now I have 1 bed, 1 nightstand, 1 table and 1 dresser.

I have 1 large plate, 1 small plate, 4 bowls, 2 cups, 1 mug, 1 old frying pan and this:

This is my new love.  It’s amazing.  Cast iron is every overly-domestic girl’s dream.

So when you have someone over for dinner and you only really have one plate (though luckily a few bowls) and one pot, start from scratch with fresh ingredients.  It’s easier than it sounds, I promise.

Wondering what to make?

Coconut Curry Stew, naturally.

It might wow your guest.  Who knows?  He might just be polite.  But either way, make this stew.  It’s easy, delicious, healthy, and requires minimal utensils without sacrificing flavor.

Coconut Curry Stew

2 tbsp olive oil
1 onion, diced
3 carrots, chopped
2 sweet potatoes, chopped into 1/2 inch pieces
1 jalapeno, seeded and chopped
1 red bell pepper, diced
1 can diced tomatoes
3 cloves of garlic, minced
3 cups vegetable broth
2 tbsp curry powder (or more or less depending on how you like it)
1 can light coconut milk
1 can garbanzo beans, drained and rinsed
salt and pepper to taste
1/4 cup chopped cilantro

Heat oil in a pot.  Add onions, carrots, sweet potatoes, bell pepper and jalapeno.  Cook, stirring occasionally, until onions are translucent.  Add garlic, cook for an additional minute, then add tomatoes.  Add broth and curry and simmer for about 20 minutes or until sweet potatoes soften.  Add coconut milk, garbanzo beans, salt and pepper.  Simmer for an additional 10 minutes.  Stir in cilantro and serve.

I served it with some sauteed kale.  I thought it was pretty tasty and super easy to make.

You can store left overs in a jar.  That’s how I roll.

Just keeping it real… or maybe I have no other storage containers…

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