Curried Chickpea and Summer Vegetable Stew

Curried Chickpea and Summer Vegetable Stew
Photo by Scott Phillips

Ingredients

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

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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