Vegetarian Thai Sweet Potato Stew

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Without further ado:

Vegetarian Thai Thai Sweet Potato Stew
by IcedLatte

Notes:

• Oodles of veges which my kids slurp down without complaint. Add the pineapple and ramp up the healthiness.
• Easy to make ahead in slow cooker: just add everything up to the garnish and let 'er rip for 4-5 hours. While still hot add frozen peas and corn and stir.
• Easy to make after work, particularly if the chopping of veges is done ahead of time, although I find chopping outrageously cathartic after work. The cooking time is a great time to read books to the kids whilst sipping a glass of decompression wine.
• I usually serve this over rice, either brown or white, depending on what I have around.
• It makes a mountain of food, great for leftover lunches later, or for sharing with friends and family.
• Makes a great meal for company, especially with a lovely array of garnishes.

2 tablespoons canola or vegetable oil
1-2 teaspoons (or more to taste) Thai red curry paste
1 tablespoon grated fresh ginger (on rasp grater)
1 medium onion, cut in half and sliced thinly in moons
3/4 cup vegetable broth or water
1 red pepper, sliced thin
1 large sweet potato, peeled and cup into half rounds, diced, or whatever your mood
1 russet potato, peeled and sliced into half rounds or diced, or whatever your mood
1 cup diced or sliced carrots
1 cup small cauliflower florets
1 13.5 ounce coconut milk
1 13.5 ounce reduced-fat coconut milk
1 tablespoon soy sauce
1/2 cup frozen corn
1/2 cup frozen peas

garnish (all optional):
1 1/2 cups fresh chopped pineapple
1/2 cup minced cilantro
chopped cashews
Lime wedges
Plain yogurt

1. In a heavy large skillet or Dutch oven, heat oil until it's shimmering over medium heat. Add the red curry paste and stir. As it dissolves, add the onion and ginger. Saute until soft and fragrant, about 10 minutes. Add the vegetable broth or water.
2. Add the bell pepper, potatoes, carrots, cauliflower, and stir. Add the coconut milk and soy sauce. Bring to a boil. Cover, reduce heat, and simmer 15-20 minutes until the potatoes are done. Pour yourself a glass of wine and relax. If the mixture becomes too dry, add water or broth a tablespoon at a time. Adjust seasoning with a little soy sauce if necessary.
3. Add the corn and peas. Stir. If you'd like to add the pineapple now, by all means do. Heat until the frozen veges are thawed and pineapple warm.
4. Serve over rice, or not. Add the garnishes or not. It's all good.