With Thai ingredients available at most natural food stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　1 medium onion, quartered and thinly sliced

　　4 to 6 cloves garlic, minced

　　3 medium-large sweet potatoes (about 1 1/2 pounds), peeled and diced

　　3 cups water

　　1 medium green or red bell pepper, cut into short, narrow strips

　　1 1/2 cups frozen green beans

　　1/2 teaspoon red or green curry paste, more or less to taste

　　1 tablespoon natural granulated sugar

　　2 teaspoons minced fresh ginger

　　2 stalks lemongrass, optional

　　One 13.5-ounce can light coconut milk

　　2 tablespoons smooth or chunky natural peanut butter

　　Salt to taste

　　One 8-ounce package White Wave Thai peanut-flavored baked tofu, diced, optional

　　Cilantro leaves for topping

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

　　

Step 2

Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.

　　

Step 3

Add the bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Simmer the stew for 10 minutes longer.

　　

Step 4

Stir in the coconut milk, peanut butter, salt, and optional tofu. Return to a simmer, then cook over very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated.

　　

Step 5

Remove the lemongrass pieces. Taste to adjust seasonings, particularly the curry paste if you’d like a spicier stew, as well as the salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 290

　　

Step 8

Total fat: 10g

　　

Step 9

Protein: 14g

　　

Step 10

Fiber: 6g

　　

Step 11

Carbohydrate: 42g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 235mg

　　Vegan Soups and Hearty Stews for All Seasons