Description
Savor a comforting and vibrant bowl of Coconut Curry Chickpea Stew, a flavorful plant-based meal perfect for any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute to toast the spices.
- Pour in the coconut milk, rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth. Stir to combine.
- Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or until the flavors have melded.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For a thicker stew, simmer uncovered for the last 10 minutes of cooking.
- Feel free to add other vegetables like spinach, kale, or sweet potatoes.
- Adjust the cayenne pepper to your preferred level of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450
- Sugar: Approx. 10g
- Sodium: Approx. 800mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 18g
- Unsaturated Fat: Approx. 7g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 12g
- Protein: Approx. 15g
- Cholesterol: Approx. 0mg