Active ingredients: 2 Tbs. thinly sliced basil leaves,3 medium carrots, cut into 1/2- inch-thick half moons (1 1/2 cups),1 Tbs. cashew butter,1 Tbs. coconut oil,1 clove garlic, minced (1 tsp.), 1/2 lb. green beans, cut into 1-inch pieces,3 kaffir lime leaves or 1 Tbs. lime juice,1 13.5- oz can light coconut milk,1 medium onion, chopped (1 1/4 cups),1 tsp. sugar or palm sugar,1 red bell pepper, diced (1 cup),2 1/2 Tbs. yellow curry paste,1 pound. Yukon gold potatoes, peeled and cubed (2 1/2 cups)
Directions: Bring large pot of salted water to a boil. Prepare potatoes 7 minutes; get rid of with slotted spoon, and drain. Add carrots, cook 10 minutes; remove with slotted spoon, and drain. Include green beans, and cook 5 minutes; remove with slotted spoon, drain, and set aside., Heat oil in pot over medium heat. Add onion, and cook 7 minutes, or up until beginning to brown. Stir in garlic, curry paste, and cashew butter; cook 1 minute. Include coconut milk, 1/2 cup water, and sugar; bring mix to a simmer. Stir in potatoes, carrots, and bell pepper; simmer 10 minutes. Add green beans and basil, and cook 2 minutes more. Stir in lime leaves prior to serving.