Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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