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Musselmans
Curried Apple & Coconut Vegetable Stew

Red Thai curry paste lends a slightly exotic flair to a wonderful vegetable combination of onions, carrots, ginger, garlic and Apple Slices along with sweet potatoes that are simmered in a vegetable broth finished with coconut milk, Edamame beans, and cilantro accompanied by rice to serve.

Ingredients

3 Tbsp. olive oil
1 1/2 qt. sliced sweet onions
3 cups sliced carrot
3 Tbsp. minced ginger root
1 Tbsp. minced garlic
2 tsp. red curry paste
2 qt. vegetable stock
1 qt. MUSSELMAN'S York Apple Slices
1 qt. peeled sweet potato chunks (3 large sweet potatoes)
2 cups light coconut milk
2 cups shelled Edamame beans, blanched*
1/2 cup chopped cilantro
3 qt. cooked Jasmine or other aromatic rice

* Available frozen.

Method

1
In a large, heavy soup pot, heat oil over medium-high heat; add onions and carrots and sauté 6-8 minutes or until soft. Stir in ginger, garlic and curry paste and sauté 2-3 more minutes.
2
Add stock, Apple Slices and sweet potatoes and bring to a boil; reduce heat, cover and simmer stew until potatoes are tender (about 40 minutes). Stir in coconut milk and continue to cook 10 minutes.
3
To Serve: Just before serving add Edamame beans and cilantro and serve 1 cup stew over 1/2 cup jasmine rice or other grain.

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