Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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