Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »





Snooth Media Network