Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

  • 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
  • 2 Tbs. minced fresh ginger
  • 2 cups diced yellow onion
  • + 12 more ingredients
    • Kosher salt
    • ½ tsp. ground coriander
    • 1 medium eggplant, cut into ½-inch cubes (4 cups)
    • 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
    • ¼ cup unsweetened shredded coconut, lightly toasted (optional)
    • 1 small red hot chile, minced

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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