Description
This Coconut Curry Stew with Chickpeas is a great way to use up pantry staples you probably already have such as potatoes, carrots, onion, garlic, coconut milk, and curry powder. Have a can of chickpeas that needs to be eaten? Add them to this stew and they taste great!
Ingredients
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- 2 tablespoons butter
- 1 small onion, diced
- 2 teaspoons garlic, minced or pressed
- 1 tablespoon yellow curry powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon garam masala spice (optional)
- 2 carrots peeled and chopped
- 2–3 potatoes, peeled and chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14 oz) can full-fat coconut milk
- 4 cups chicken broth
- lime wedges and chopped fresh cilantro for garnish (optional)
Instructions
- In a large pot set over medium heat, melt the butter. Add in chopped onion, and cook, stirring often, until the onion becomes translucent and is browning on the edges.
- Add in the garlic, curry powder, cinnamon, cumin, and garam masala and cook, stirring constantly, for about 30 seconds.
- Stir in the carrots, potatoes, and chickpeas and stir constantly for about 1 minute, then pour in the coconut milk and broth. Scrape the bottom of the pot to lose any food particles stuck to the bottom.
- Bring the pot to a boil, then cover and simmer on low for 15 to 20 minutes. When potatoes and carrots are soft, remove from heat.
- Off heat, sprinkle individual servings with fresh cilantro, and serve with lime wedges.
Notes
To thicken I recommend stirring some instant potato flakes to your liking, or you can use an immersion blender or countertop blender to blend a portion of the stew and stir it back in.
- Prep Time: 10
- Cook Time: 30
- Category: dinner
- Method: Cook
- Cuisine: East Indian