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Curried Chickpea Potato Stew Recipe - Running on Real Food

Curried Chickpea Potato Stew

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

This hearty vegan stew is easy to make in under 40 minutes and is full of flavour and nutrition. Try making a batch on Sunday for healthy meals all week. The flavours only get better the next day.


Scale

Ingredients

  • 1 white onion, diced (approx. 2 cups, 350 g)
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 tsp turmeric
  • 3 tbsp red curry paste
  • 4 carrots, peeled and chopped (approx. 2 cups, 300 g)
  • 4 cups peeled and cubed potato (660 g)
  • 2 cups chopped cauliflower (250 g)
  • 1/2 a medium zucchini, diced (approx. 1 cup, 125 g)
  • 1 can light coconut milk
  • 1 cup vegetable broth
  • 1.5 cups green peas (200 g)
  • 1 x 19 oz. can chickpeas (approx. 2 cups)
  • salt and pepper, to taste

Instructions

  1. Saute the onion and garlic in a splash of water or broth in a pot over medium heat for a few minutes.
  2. Add the garlic, ginger, turmericnad curry paste and continue stirring.
  3. Add all the veggies and continue cooking and stirring for a few minutes.
  4. Add the stock and coconut and simmer over low heat stirring occasionally for approximately 25-30 minutes or until the potatoes are tender and the stew is starting to thicken.
  5. Stir in the peas and chickpeas, turn off the heat and let sit for another 5 minutes.
  6. Serve right away with fresh cilantro or store in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1
  • Calories: 273
  • Fat: 3 g
  • Carbohydrates: 51 g
  • Fiber: 10 g
  • Protein: 11 g

Keywords: coconut milk, curried