Vegetable Green Curry Stew

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As I began my Sophmore year of college, I realized very quickly that it was becoming harder to avoid an expensive and unhealthy lifestyle of eating out. This motivated me to experiment with meal prepping techniques that would allow me to maintain a healthy and convenient lifestyle.

This recipe is delicious, perfect to make in bulk, and freezable – making it a busy college student’s best friend. I like to make this eight serving recipe on weekends when I have time and freeze the leftovers for busier days.

Vegetable Green Curry Stew

Servings 8


  • 1 ½ tbsp Butter
  • 1 White Onion peeled and chopped
  • 2 Garlic Cloves minced
  • 3 tbsp Green Curry Paste
  • 1 tbsp Fresh Ginger peeled and minced
  • 1 tsp Ground Cumin
  • 1 ½ tbsp Soy Sauce
  • 2 cans Light Coconut Milk
  • 10 oz Cauliflower florets
  • 3 medium Potatoes peeled and chopped
  • 1 can chickpeas rinsed and drained


  • Prepare a large pot of boiling water. Add potatoes and cook until tender but not fully done (about 10 minutes). While potatoes are cooking prepare all other ingredients.
  • In a large wok or skillet, sautee garlic and onion in the butter for about 4 minutes. Stir in ground cumin, curry paste, and ginger until well combined. Add both cans of coconut milk and soy sauce. Bring the stew to a boil. Add the cauliflower, tender potatoes, and chickpeas to the mixture, cover, and reduce to a simmer. Cook for 10 minutes.

To Store

  • Let the stew cool to room temperature and distribute into 8 freezer-friendly containers. Freeze up for up to 2 months.

To Reheat

  • Thaw by heating in the microwave for 4 minutes
  • Add the stew to a saucepan and cook for about 10 minutes or until warm.