Indian Potato Stew

1. In a large heavy bottom saucepan, heat the olive oil or butter
2. Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.
3. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
4. Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
5. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
6. Season with salt and black pepper.
7. Discard the bay leaves and serve over Jasmine rice

Notes

Chopped fresh cilantro will add additional flavor when sprinkled on top of the stew. If seeking more vegetables, ½ cup of frozen or fresh peas is a nice touch. To thicken the stew add equal parts flour and coconut milk in a separate sauce pot and add to the mixture one tablespoon at a time. Serve with baked chicken for added protein if not wanting a vegetarian meal.