A simple stew can be one of the easier meals to prepare. But that doesn't mean it doesn't have to boring! Chef Steve Petesevsky stopped by Tonia's Kitchen to talk about his delicious and healthy version of Curry Stew. He told Tonia to saute onions and garlic with oil or peanut oil, then ad curry powder. The oil will bring out the natural flavor in the curry. Then add soup stock and fresh vegetables, of which Steve recommends calabasas squash. He also says you can add tomatoes or whatever you want. Finish up with fresh cilantro and lime juice and serve over Israeli-style cous cous. It may be easy to make, but the curry powder an vegetables combine to create something deliciously complex!
- Heat oil over medium heat in a large saucepan with a heavy bottom. Saute onions, celery, garlic, ginger and curry paste 4 to 5 minutes until lightly browned. Add squash and sweet potatoes and continue to saute 1 minute.
- Add coconut milk and water or broth. Cover and simmer 20 minutes until vegetables are tender. Uncover and add tomatoes, basil, cilantro, mint and lime juice. Garnish with peanuts.