Chock full of winter squash and root vegetables, this stew cooks up in 20 minutes. Prepared Thai yellow curry paste does most of the heavy lifting. If you don't have yellow curry paste you can add ground turmeric to red curry paste. It's a hearty vegan—read: everyone can eat it—meal with or without steamed jasmine rice. —Lynne Curry
coconut oil or vegetable oil
minced fresh ginger
garlic cloves, minced
13.5-ounce cans coconut milk
yellow curry paste or substitute 2 teaspoons ground turmeric and red curry paste
onion, cut in half from root to stem and sliced 1/4 inch thick
small butternut squash, peeled, seeded, cut into wedges and sliced 1/2-inch thick
medium parsnips or carrots, sliced on the bias into 1/2-inch ovals
small turnip or rutabaga, cut in into wedges and sliced into 1/2-inch thick pieces
vegetable stock or chicken stock
1 1/4 teaspoons
fine sea salt
raw cashew pieces
chopped dried mango, optional
fresh basil leaves
In This Recipe
Heat the oil in a stockpot over medium heat. Add the ginger and garlic and cook, stirring, about 1 minute. Spoon the coconut cream from the top of the canned coconut milk into the pot. Add the curry paste, stir until smooth and cook until fragrant, about 1 minute.
Add the onion, squash, parsnips and turnip, along with the remaining coconut milk, the stock and salt. Raise the heat, cover partially and simmer until the vegetables are crisp-tender, about 15 minutes.
Meanwhile, toast the cashews in a dry skillet over medium-low heat, shaking the pan now and then, until the cashews turn golden, about 4 minutes.
Check the vegetables for doneness. If you'd like them softer, simmer the stew for about 5 minutes more.
Taste the broth for seasoning. Add the cashews, mango, if using, and the basil just before serving.