Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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