This stew owes its velvety consistency to blended sweet potatoes, which thicken the curry base along with light coconut milk. When buying red curry paste, check the label to make sure it doesn’t contain any fish or meat-based ingredients.

1 Tbs. vegetable oil
3 large shallots (½ cup)
1½ Tbs. red curry paste
3 cloves garlic, minced (1 Tbs.)
2 tsp. minced fresh ginger
1 8-oz. can pineapple chunks, juice reserved
2 medium sweet potatoes, peeled and cut into 1-inch chunks (2½ cups)
¾ lb. green beans
¾ cup light coconut milk
Basil or cilantro leaves, for garnish

  1. Heat oil in medium saucepan over medium heat. Add shallots, and sauté 5 minutes. Add curry paste, garlic, and ginger, and sauté 30 seconds, or until fragrant. Add 2½ cups water and reserved pineapple juice. Cover, and simmer 10 minutes. Add 1 cup sweet potato chunks, and cook 10 to 15 minutes, or until sweet potatoes are tender.
  2. Blend mixture in saucepan with immersion blender or in blender or food processor until smooth. Return to saucepan, add remaining 1½ cups sweet potatoes, and bring to a boil. Cover, and simmer 5 minutes. Stir in pineapple chunks, green beans, and coconut milk; cover; and simmer 7 to 10 minutes, or until green beans are crisp-tender. Garnish with basil, and serve.

Calories: 341
Protein: 15 g
Total Fat: 17 g
Saturated Fat: 5 g
Carbohydrates: 37 g
Cholesterol: 23 mg
Sodium: 498 mg
Fiber: 12 g
Sugar: 3 g