Chef Asha Gomez
The Third Place
For this stew, chef Asha Gomez looked to the flavors of her native India for inspiration. Fragrant with spices, rich with coconut milk and brimming with vegetables, the recipe makes a satisfying dish for vegan and vegetarian customers.
2 tbsp. canola oil
2 tbsp. peeled and finely julienned fresh ginger
4 garlic cloves, thinly sliced
2 bay leaves
2 serrano chilies, finely chopped
1 tsp. ground turmeric
1 tsp. salt
1 tsp. coarsely ground pepper
2 cups vegetable stock
1 lb. Yukon gold potatoes, quartered
1/2 lb. carrots, sliced 1/2-in. thick
1/4 lb. green beans, cut into 2-in. pieces
2 cups unsweetened coconut milk
1. In large saucepan over medium heat, heat oil. Add ginger, garlic, bay leaves, chilies, turmeric, salt and pepper. Cook, stirring occasionally, about 5 minutes.
2. Stir in stock, potatoes and carrots; bring to a boil. Reduce heat to low; cover and cook 15 minutes until potatoes and carrots are fork-tender.
3. Add green beans; uncover and cook 2 minutes longer. Stir in coconut milk; simmer 5 minutes more. Serve warm.
Photo courtesy of Idaho Potato Commission