Peel and cut the sweet potato and butternut squash into 2 cm cubes, slice the carrot, trim and halve the green beans, cut the red pepper into pieces, and break the cauliflower into medium florets. Finely chop the onion, mince the garlic and ginger. This ensures even cooking times.

Sauté aromatics

Heat 2 tsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt; sauté 5–6 minutes until soft and translucent. Add the minced garlic and ginger and cook 1 minute more until fragrant, stirring to avoid burning.

Add spices and tomato paste

Stir in the curry powder, ground turmeric, ground cumin and red chili flakes (if using). Cook with the aromatics for 30–45 seconds to bloom the spices. Add the tablespoon of tomato paste and cook 1 minute, stirring, to reduce raw acidity.

Build the stew

Add the sweet potato, carrot and butternut squash to the pot. Pour in the vegetable stock (500 ml) and coconut milk (400 ml). Stir in light soy sauce and brown sugar. Bring to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to a simmer, cover partially with a lid and simmer for 12 minutes. After 12 minutes add the cauliflower florets, green beans and red bell pepper. Simmer uncovered for another 8–10 minutes until all vegetables are tender but not mushy (total simmer time about 20–22 minutes). Stir occasionally.

Adjust seasoning & finish

Taste and add salt (start with the indicated 1 tsp) and black pepper as needed. If the stew is too thick, add up to 100 ml more vegetable stock or water to reach desired consistency. Squeeze the juice of one lime into the stew and stir. If you prefer a smoother, slightly creamier texture, remove 100 ml of cooking liquid, blend briefly and return it to the pot.

Aromatic paste / spices

The spices are incorporated during the ‘Add spices and tomato paste’ step in the Main stew section. Measure and keep curry powder, turmeric, cumin and chili flakes together so they can be added at once to bloom in the hot oil with the aromatics.

Finishing & garnish

Ladle the hot coconut vegetable stew into bowls. Sprinkle chopped cilantro and toasted coconut flakes over each serving. Serve with lime wedges on the side for additional acidity if desired.

Optional serving suggestions: Serve over steamed rice, quinoa or with warm flatbread to soak up the coconut broth.