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Cook time
20 minutes
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Serves
6 to 8
Author Notes
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
Ingredients
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1 tablespoon
coconut oil or vegetable oil
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1 tablespoon
minced fresh ginger
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2
garlic cloves, minced
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two
13.5-ounce cans coconut milk
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2 tablespoons
yellow curry paste or substitute 2 teaspoons ground turmeric and red curry paste
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1
onion, cut in half from root to stem and sliced 1/4 inch thick
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1
small butternut squash, peeled, seeded, cut into wedges and sliced 1/2-inch thick
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2
medium parsnips or carrots, sliced on the bias into 1/2-inch ovals
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1
small turnip or rutabaga, cut in into wedges and sliced into 1/2-inch thick pieces
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2 cups
vegetable stock or chicken stock
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1 1/4 teaspoons
fine sea salt
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1 cup
raw cashew pieces
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1/4 cup
chopped dried mango, optional
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20
fresh basil leaves
Directions
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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.
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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.
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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.
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Check the vegetables for doneness. If you'd like them softer, simmer the stew for about 5 minutes more.
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Taste the broth for seasoning. Add the cashews, mango, if using, and the basil just before serving.
I wake up thinking, What's for dinner? The answer comes from the stocking as much local food as I can store, buying dry goods in bulk and shopping for seasonal produce. Pickling and canning, sourdough bread baking and grilling are also key parts of the mix as I improvise meals for my family.
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