Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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