Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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