winter veggie coconut curry!

Nothing beats a nice warm, hearty stew on a cold night. It is practically effortless to make, inexpensive and is easy to change up. The last few times I made a beef stew, I went traditional but remembering that I had some coconut milk on hand from when I had made coconut milk cupcakes,  I decided to give a coconut curry a shot! I just changed up a few things in my usual stew recipe and ended up with a delicious and different dinner that I know I will make time and time again. Feel free to change up the vegetables in the recipe – I personally cannot eat potatoes, so I went for sweet potatoes. I also think parsnips could be a nice addition! Give it a shot – let me know what you come up with! 🙂

What you need:

  • 1lb stew meat
  • 2 tbs olive oil
  • 1/2 onion, diced
  • 1 tbs curry powder
  • 1/2 tbs cumin
  • 1/2 tsp salt
  • 1/2 can coconut milk
  • 1 cup broth (I used veggie)
  • 15 baby carrots
  • 1 small sweet potato, peeled and cubed
  • 1/2 tsp cornstarch

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Bring a pot of water to a boil and toss in your stew beef for 2 minutes. Drain and set aside. In the same pot, heat oil over medium heat and add in your onion. Cook for 2-3 minutes than toss your beef back into the pot. Cook another 2-3 minutes. Add in your broth, coconut milk, curry powder, cumin and salt and bring to a boil. Reduce heat, cover and simmer for an hour and a half. Add your carrots and sweet potato, return cover and cook another 30 minutes. Mix your cornstarch with a small amount of water and add to your curry. Cook uncovered until thickened to your liking. Serve over rice. ENJOY!!!

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