How to Make It
1. Melt butter in a large Dutch oven over medium-high. Add onion and garlic; sauté 4 minutes. Stir in curry paste, ginger, and cumin; cook 1 minute. Stir in soy sauce and coconut milk; bring to a boil. Layer beans, cauliflower, potatoes, and chickpeas in pan; bring to a boil. Cover, reduce heat, and simmer until vegetables are tender, 10 minutes.
2. Stir in salt and basil. Ladle stew into bowls, and top with yogurt. Serve with lime wedges.
Also appeared in: Cooking Light, September, 2021,Soups & Stews