Coconut Curry Potato Stew.

Coconut Curry Potato Stew is the perfect recipe for a meatless Monday vibe. Not so long ago I made a vow to reduce my meat consumption by introducing more meatless meals to my diet. Sad to say I was not seeing it through. It started great but somehow tapered off. Feeling renewed by this purpose I decided to make a stew with one of my favourite spices, curry.

You can’t go wrong with curry. It’s very flavourful, spicy and absolutely delicious. Curry can make anything better, though there are some things I haven’t braved just yet. I could have curry at least three times a week. The combination of creamy coconut milk with that sweet undertone mixed with the bold flavour and spiciness of curry is a match made in heaven. All that’s required is the bulk of it, the heart of the meal, potatoes. I considered making this more festive however decided to stick with simple potatoes and top it up with beans and I am glad I did.

What other ingredients can join the party?

As mentioned I focused on just the potatoes and butter beans but you don’t have to stop there. Other great options or additions for your Coconut Curry Potato Stew are red kidney beans which would provide a pop of colour, broad beans or white beans or better yet chick peas. Try some vegetables to bring it to life. Broccoli, split peas, green peas, mixed vegetables would all complement the potatoes and the coconut curry sauce really well. Now that we know what we want. Let’s get cooking!

Coconut Curry Potato Stew.

Recipe by ChantelleeCourse: EntréeDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 3 Medium Irish potatoes

• 1 can Butter Beans, 10oz

• 1 can Coconut Milk, 13.5oz

• Curry Powder, 1/2 tbsp. _{(Pantry Item)}

• Vegetable Oil, 2 tbsp. _{(Pantry Item)}

• Medium Onion, chopped. _{(Pantry item)}

• 4 Cloves garlic _{(Pantry Item)}

• Salt, 1tsp. _{(Pantry Item)}

• Black pepper 1/2 tsp. _{(Pantry Item)}

• All Purpose 1/2 tsp. _{(Pantry Item)}

• Water

• Sugar, 1tbsp. _{(Pantry Item)}

Directions

• Wash, peel and dice potatoes and rest in a bowl of water. Drain beans and set aside.
• In a large pot heat vegetable oil and curry powder on medium heat. Add onions and garlic and sauté until fragrant. (do not let curry burn)
• Add diced potatoes, salt, pepper and all purpose and sauté for 2- 3 minutes.
• Add coconut Milk to the pot, cover and cook for 10 minutes or until the potatoes are almost cooked.
• Add butter beans and sugar and mix well.
• Cook for another 5-7 minutes or until the sauce is thick.
• Serve with rice or quinoa.

Price Range: $750 JMD. _{(Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)}                                                                          

Eating in can be easy on the pocket yet just as fun and tasty as dining out.  Enjoy!

Brawta: Bread Crumbs, Burger Buns. _{(Non pantry ingredients that are leftovers for future use.)}