Fresh From the Flame - Vegetable Stew - MSNewsNow.com - Jackson, MS

Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons fresh ginger, finely chopped
• 4 garlic cloves, thinly sliced
• 2 bay leaves
• 2 Serrano chiles, diced
• 1 teaspoon ground turmeric
• 1/2 teaspoon curry powder
• Coarsely ground black pepper
• 1 cup frozen pearl onions, thawed
• Salt
• 1 1/2 cups Yukon gold potato, peeled and cut into cubes
• 2 medium carrots, sliced
• 1/2 pound green beans, cut into 1/2-inch pieces
• 1 medium eggplant, cut into cubes
• 1 1/2 cups yellow squash, sliced
• 1 cup vegetable or chicken stock
• 1 cup unsweetened coconut milk

Directions:

In a large saucepan, heat the canola oil. Add the ginger, garlic, bay leaves, chiles, turmeric, curry powder, 1-1 1/2 teaspoons of black pepper and the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are tender. Add the potato cubes, carrots, green beans, eggplant, squash and stock and bring to a boil.

Add the coconut milk and simmer, partially covered until the vegetables are tender and the coconut milk has slightly reduced.

Season to taste with salt and black pepper and serve with steamed rice.

Serves 6.

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