Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

  • ½ tsp. ground cumin
  • ¼ cup unsweetened shredded coconut, lightly toasted (optional)
  • 1 medium zucchini, cut into ½-inch cubes (1-¼ cups)
  • 2 cups diced yellow onion
  • 1 tsp. garam masala
  • 1 cup light coconut milk
  • 1 medium yellow summer squash, cut into ½-inch cubes (1-¾ cups)
  • + 12 more ingredients
    • Freshly ground black pepper
    • ¼ cup plus 2 Tbs. chopped fresh cilantro
    • 2 Tbs. peanut or vegetable oil
    • Kosher salt
    • 1 medium eggplant, cut into ½-inch cubes (4 cups)
    • 1-½ cups Fresh Tomato Sauce
    • 1 Tbs. minced garlic
    • 1 small red hot chile, minced
    • 1 15-oz. can chickpeas, with liquid
    • ½ tsp. ground turmeric
    • ½ tsp. ground coriander
    • 2 Tbs. minced fresh ginger

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add ...

View full recipe at Fine Cooking

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