Vegan Thai Curry Stew


Veggie loaded? Check! Creamy and delicious? Check! Easy to throw together? Check! Inspired by the bold flavors of Thailand, this green curry stew is satisfying and hearty, without the meat. Green curry paste uses coriander root, green chilies, and lime (just to name a few ingredients) for a sweeter base than its spicy red cousin. If you want a dose of heat, just grab your favorite hot sauce and spice it up!

2 tablespoons Natural Grocers Brand Plant Based Buttery Sticks
1 medium organic onion, diced
1 large organic red or yellow bell pepper, sliced into strips
2 tablespoons Thai green curry paste
2 teaspoons freshly grated organic ginger
1 teaspoon Natural Grocers Brand Bulk Organic Turmeric
1 (10-ounce bag) frozen butternut squash cubes
2 medium organic Yukon gold potatoes or red potatoes, cubed
1 small organic garnet yam, cubed
4 cups organic broth
  Juice of one organic lime
1 (14-ounce) can Natural Grocers Brand Organic Original Coconut Milk
2 (14-ounce) cans Natural Grocers Brand Organic Garbanzo Beans, drained
1⁄2 cup chopped Natural Grocers Brand Bulk Unsalted Virginia Peanuts, or nut of your choice
1⁄2 cup thinly sliced organic basil
Optional for serving
  Cooked rice
  extra basil leaves
  thinly sliced organic lemongrass
  extra lime
  extra peanuts
  hot sauce
  1. Heat a large soup pot or Dutch oven over medium heat. Once hot, add the butter and swirl to coat the pan. Add the onion and peppers and sauté until slightly translucent, 5-6 minutes.
  2. Add the curry paste, ginger, and turmeric. Cook for one minute, stirring frequently, until spices are fragrant.
  3. Add the squash, potatoes, broth, lime juice, coconut milk, and beans and bring to a boil. Reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, until the squash and potatoes are nearly tender, 25-30 minutes.
  4. Add peanuts and basil, stirring well to combine, and cook another 10 minutes, or until the squash and potatoes are easily pierced by a fork. Serve immediately in bowls or over rice with desired toppings.

Wine Pairing

Recommended Wine Style: Riesling

  • Badger Mountain Riesling