Coconut Curried Vegetable Stew
2 onions, chopped
3-4 cloves of garlic, minced
1 Tbsp veg oil
4 medium potatoes, chopped
4 medium carrots, chopped
½ head of cauliflower, chopped
2 cups frozen cut green beans, thawed
1-2 tsps fresh ginger, to taste
2-3 tsps good quality curry powder, to taste
½ tsp turmeric
1 15 ounce can light coconut milk
1 cup frozen peas, thawed
Saute the onions and garlic in the oil until golden. Add the potatoes and carrots, plus two cups of water. I needed to add just a bit more to come close to the top of the veggies, about half a cup. Bring to a boil and reduce to simmer, cover and cook until veggies are half-cooked, about 10-15 minutes. Add the cauliflower, green beans, ginger, curry powder and turmeric. I did not have any cauliflower, so I used frozen broccoli, which was very good. Continue simmering, covered, until vegetables are very tender, about 10-15 minutes more. Mash some of the potatoes against the edge of the pot to thicken the stew, and add the coconut milk. The cookbook recommended letting the stew stand for an hour to meld flavors, but I didn’t have time for that. It also recommended salting at this point, but I don’t cook with salt, so I skipped it. Add the peas and heat thoroughly, then serve.
Oh my goodness, this was so yummy! The kids were not as impressed, but I think they’ll come around, given repeated exposure. And they will get repeated exposure, because I just loved this.
I ordered two Laptop Lunchboxes last week after seeing them used so well on the Vegan Lunch Box. Originally I had only planned to order one for the girl, but the boy wanted one, too, so I went ahead and got two. They arrived today.
The girl was so excited that she decided she wanted to take her lunch even though tomorrow is chicken nugget day in the school cafeteria. I have to admit, I am pretty excited about her lunch—it’s really healthy, and for her, it’s got a lot of variety. I took a whole wheat tortilla and spread it with Tofutti cream cheese (I know, that isn’t the greatest, but I am so happy it is non-dairy, I am overlooking the fact that it isn’t perfect) and rolled it up and sliced it. On the side, she has mango sauce, dried apricots, sugar snap peas and sunflower seeds. It’s not anywhere near gourmet, but it is healthy and she’ll eat it.
Of course, since I was making the girl lunch, and he had a new lunch box, too, the boy wanted me to make a lunch for him as well. I tried to talk him out of it, since his daycare provides lunch, but he was adamant. So, he is having a whole wheat tortilla with cream cheese, too, plus some sugar snap peas, sunflower seeds, and a medley of dried fruits (apricots, raspberry-flavored cranberries, cherry raisins, and papaya). I should be glad he is eating veg, too, but instead I am overwhelmed with the thought of making three lunches every night. Bad mommy. I guess I will adjust, though.