I love good, veggie-rich suppers. The lone issue is that I have a demanding, meat-eating family who normally isn’t too enthusiastic about the possibility of a veggie lover cordial supper!
It doesn’t discourage me however. Regardless, it makes me more resolved to discover a vegan formula we would all be able to appreciate, similar to this Curried Vegetable Chickpea Stew, which has large pieces of carrots, potatoes, and cauliflower, alongside other nutritious veggies. The mix of flavors alongside the rich stock and coconut milk make a delectable base for this as well. We love it served over rice or alongside toasted naan, but on the other hand it’s great with no guarantees.
I love Indian cooking, in spite of the fact that I should let it be known’s somewhat scary. With the entirety of the flavors and unique methods for cooking, also the distinction in flavors relying upon the district you visit, it leaves one pondering exactly where to start.
I began with a decent, legitimate formula as a base. I utilized this formula from Fine Cooking and marginally changed it as per my taste. I had once felt that curry plans required curry powder, however have since discovered that curry powder is only a mix of Indian flavors, like cumin, coriander, turmeric, chile powder, and so on Some curry powder is excessively solid for me, so as opposed to utilizing it in this stew we’re utilizing the individual flavors. I favor this strategy since you can modify the flavor as per your taste. On the off chance that you have curry powder close by and like to utilize that, you can simply preclude different flavors and utilize the curry powder all things being equal, to taste.
- 2 Tablespoon oil, I use coconut or avocado oil
- 1 large yellow onion, chopped finely
- 4 cloves garlic, peeled and minced
- 1 Tablespoon peeled and finely grated ginger
- 1 Tablespoon ground coriander* (see notes below to substitute curry powder)
- 1–2 teaspoons ground cumin, or more to taste*
- 1 teaspoon ground turmeric*
- 1/2 teaspoon of cinnamon, optional*
- 1/4–1/2 teaspoon cayenne pepper, for heat (or more to taste)
- salt and pepper
- 1 Tablespoon tomato paste
- 3 cups low sodium chicken or vegetable broth, divided (more may be needed to cover
- 1 can full-fat coconut milk
- 1–2 peeled and chopped sweet potatoes or russet potatoes (about 2–3 cups)
- 1.5 cups chopped tomatoes, I used 3 large roma tomatoes
- 2 large carrots, peeled and cut into 1/2-inch-thick rounds
- 1 small head of cauliflower, broken into 1-1/2-inch florets (3–4 cups)
- 1 medium zucchini, sliced in half lengthwise and then cut in 1/2-inch slices
- 1.5 cups cooked chickpeas/garbanzo beans or one 15.5 oz. can, drained and
- rinsed (leave out for paleo or whole30)
- 4 loosely packed cups baby spinach
- juice and zest of 1 lime
- 1/4 cup chopped fresh cilantro or flat leaf parsley, optional
- brown basmati rice or naan for serving
- In a large pot or dutch oven, heat oil over medium heat. Add the onion and sauté for 3-4 minutes, stirring occasionally. Add the garlic and ginger and continue to sauté for 1 more minute. Stir in all the spices: coriander, cumin, turmeric, cayenne, cinnamon, 1 teaspoon salt, and pinch of pepper and mix until well blended with the onion mixture. Stir in tomato paste and then slowly stir in HALF of the chicken or vegetable broth and coconut milk until well combined.
- Add the sweet potatoes, tomatoes, and carrots to the pot and raise the heat to medium-high. When it begins to boil, reduce the heat to med-low, cover, and simmer for 8-10 minutes. Add cauliflower, zucchini and chickpeas and cook for an additional 10 minutes or until vegetables are tender. Stir in baby spinach, lime zest and juice. Cover for 1-2 minutes until baby spinach is wilted. Remove from heat and serve over rice or with naan. Sprinkle with cilantro.
- Recipe loosely adapted from Fine Cooking
- *Curry powder is just a pre-made blend of the seasonings like the ones listed. I use them individually so I can tweak them to taste. If you prefer to use curry powder, just omit the individual seasonings of coriander, cumin, turmeric, and cinnamon and use 1.5-2.5 tablespoons of curry powder (to taste) instead.