Green Curry Stew with Potatoes and Cauliflower

INGREDIENTS

1 1/2 tbsp

butter

1 8 ounce package

prechopped onion

garlic cloves, minced

3 tbsp

green curry paste (such as Thai Kitchen)

1 tbsp

minced peeled fresh ginger

1 tsp

ground cumin

1 1/2 tbsp

lower-sodium soy sauce

2 14 ounce cans

light coconut milk

1 12 ounce package

trimmed green beans, cut into 1-inch pieces

2 10 ounce packages

fresh cauliflower florets

1 20 ounce package

refrigerated diced potatoes with onions (such as Simply Potatoes)

2 15 ounce cans

unsalted chickpeas, rinsed and drained

1/2 tsp

kosher salt

3/4 cup

torn fresh basil leaves

1 cup

plain 2% reduced-fat Greek yogurt

lime wedges