Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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