Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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