Ingredients:
1½ teaspoons olive oil
1 large onion, coarsely chopped
3 ounces green beans, cut into ½-inch pieces (optional)
2 summer squash, trimmed and cut into ½-inch slices
6-8 small potatoes, cut into halves or quarters
1 cup sliced carrots
1 clove garlic, minced
2 teaspoons Thai curry paste (you can find it in the Oriental section of the market – inexpensive and great to have on hand to liven up a dish!)
¾ cup coconut milk
8 ounces firm tofu, cut into ¾-inch pieces (optional)
¾ cups vegetable or chicken broth

Directions:

  1. In a large saucepan or Dutch oven, heat the oil on medium-high heat. Add the onion and green beans, if using. Cook, stirring occasionally, until the onion softens, about 3 minutes. Add the squash and garlic; cook for 1 minute.
  2. In a small bowl, combine the curry paste and about 2 tablespoons of the coconut milk; stir well to combine. Add the curry paste to the vegetable mixture, along with the remaining coconut milk. Bring to a simmer. Add the potatoes, and carrots. Simmer, covered, until the vegetables are tender-crisp and the tofu is heated through, about 35 minutes, reducing the heat if it is bubbling too vigorously. Add enough broth to make it thick, but a somewhat soupy consistency. Stir and season with salt. If desired, top each serving with a little fresh chopped cilantro.

Makes 4 servings