Coconut Red Curry Stew | Recipe Cart
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Peeler
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 3 to 4 tablespoons red curry paste
- 1/2 teaspoon sugar
- 1 small eggplant, cut into 1-inch pieces (about 4 cups)
- 3 cups cubed peeled butternut squash, cut into 1-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium green pepper, cut into 1-inch pieces
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 carton (32 ounces) vegetable broth, divided
- 1 can (15 ounces) crushed tomatoes
- 1 can (13.66 ounces) coconut milk
- Chopped fresh cilantro
- Optional: Lime wedges and hot cooked rice
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