Cauliflower/Potato Stew with Akaka Falls Farm’s Yellow Thai Coconut Curry

Prep time: 30m. —_ Cook time: 4:30m. Total time: Sh. Yield:

2 cups low-sodium vegetable broth, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 medium green bell pepper, diced
1 teaspoon olive oil
1 large onion, diced
1 tablespoon packed brown sugar
1 tablespoon peeled and grated fresh ginger
3 cloves garlic, minced
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon freshly ground black pepper
1 (10-ounce) bag baby spinach

Coconut milk (if needed)

1/8 teaspoon cayenne pepper (optional)
1 medium red bell pepper, diced
1 tablespoon kosher salt, divided
2 medium red or yellow potatoes, diced
125g Akaka Falls Yellow Thai Coconut Curry
1 medium head cauliflower, cut into bite-sized florets

Heat the oil in a huge skillet medium heat. Add the onion, season with 1 teaspoon of the salt, and sauté around 5 minutes. Add the potatoes and 1 teaspoon of salt, and sauté until only clear around the edges.

Mix in the Curry sauce, brown sugar, ginger, garlic, and cayenne if utilized and cook until fragrant, around 30 seconds. Pour in 1/4 cup of the stock and scrape up any cooked pieces from the lower part of the container. Move this onion-potato blend into the bowl of a 6-quart or bigger slow cooker.

Add the remaining 1 3/4 cups stock, chickpeas, green bell peppers, cauliflower, tomatoes with their juices, pepper, and 1 teaspoon salt.

Add more stock as needed. Cover and cook on the HIGH setting for 4 hours.

Mix in the spinach and coconut milk (if needed). Cover and let sit for a couple of more minutes to permit the spinach to shrink. Taste and season with salt and other seasonings on a case-by-case basis. Serve all alone, or over couscous.

Nutrition Facts
Servings: 8
Amount per serving

Calories 502
% Daily Value*
Total Fat 7.69
Sodium 975mg
Total Carbohydrate 88.19

Protein 25.99

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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