Kerala Potato Stew | Idaho Potato Commission

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons fresh ginger, finely julienned
• 4 cloves garlic, thinly sliced
• 2 bay leaves
• 2 serrano chilies, finely chopped
• 1 teaspoon turmeric, ground
• 1 teaspoon black pepper, coarsely ground
• 1 teaspoon salt, plus as needed
• 2 cups vegetable stock
• 1 pound Idaho<sup>® </sup>Yukon Gold potatoes, quartered
• ½ pound carrots, cut into ½-inch-thick disks
• ¼ pound green beans, cut into 2-inch pieces
• 2 cups unsweetened coconut milk