Green Curry Stew With Potatoes And Cauliflower

• 1 1/2 tablespoons butter
• 1 (8-ounce) package prechopped onion
• 2 garlic cloves, minced
• 3 tablespoons green curry paste (such as Thai Kitchen)
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1 1/2 tablespoons lower-sodium soy sauce
• 2 (14-ounce) cans light coconut milk
• 1 (12-ounce) package trimmed green beans, cut into 1-inch pieces
• 2 (10-ounce) packages fresh cauliflower florets
• 1 (20-ounce) package refrigerated diced potatoes with onions (such as Simply Potatoes)
• 2 (15-ounce) cans unsalted chickpeas, rinsed and drained
• 1/2 teaspoon kosher salt
• 3/4 cup torn fresh basil leaves
• 1 cup plain 2% reduced-fat Greek yogurt
• 8 lime wedges

1. Melt butter in a large Dutch oven over medium-high heat. Add onion and garlic; saute 4 minutes. Stir in curry paste, ginger, and cumin; cook 1 minute. Stir in soy sauce and coconut milk; bring to a boil. Layer beans, cauliflower, potatoes, and chickpeas in pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in salt. Stir in basil, or follow freezing instructions, below. Place 1 3/4 cups stew in each of 8 bowls. Top each serving with 2 tablespoons yogurt and 1 lime wedge.
2. HOW-TO
3. FREEZE: Cool potato mixture to room temperature; seal in a large zip-top plastic freezer bag and lay flat in freezer. Freeze up to 2 months.
4. THAW: Microwave in bag at MEDIUM (50% power) for 4 minutes or until pliable.
5. REHEAT: Pour stew into a large saucepan. Cover and cook over medium heat until thoroughly heated (about 15 minutes). Stir in basil. Top with yogurt, and serve with lime wedges.

butter, onion, garlic, green curry, fresh ginger, ground cumin, lower, light coconut milk, green beans, fresh cauliflower, potatoes, unsalted chickpeas, kosher salt, basil, yogurt, lime

Taken from www.myrecipes.com/recipe/green-curry-stew-potatoes-cauliflower (may not work)