Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons fresh ginger, finely julienned
• 4 cloves garlic, thinly sliced
• 2 bay leaves
• 2 serrano chilies, finely chopped
• 1 teaspoon turmeric, ground
• 1 teaspoon black pepper, coarsely ground
• 1 teaspoon salt, plus as needed
• 2 cups vegetable stock
• 1 pound Idaho^® Yukon Gold potatoes, quartered
• ½ pound carrots, cut into ½-inch-thick disks
• ¼ pound green beans, cut into 2-inch pieces
• 2 cups unsweetened coconut milk

Directions:

1. Heat the oil in a large saucepan. Add the ginger, garlic, bay leaves, chilies, turmeric and black pepper. Season with salt and cook over medium heat, stirring occasionally, about 5 minutes.
2. Add the stock, potatoes and carrots and bring to a boil. Lower the heat and cook for 15 minutes, covered, until the potatoes and carrots are fork-tender.
3. Add the green beans and cook for another 2 minutes, uncovered. Add the coconut milk and let simmer for another 5 minutes. Serve warm.