I love hearty, veggie-rich meals. The only problem is that I have a picky, meat-eating family who usually isn’t too keen on the idea of a vegan-friendly dinner!
It doesn’t deter me though. If anything, it makes me more determined to find a vegetarian recipe we can all enjoy, like this Curried Vegetable Chickpea Stew, which has big chunks of carrots, potatoes, and cauliflower, along with other nutritious veggies. The blend of spices along with the rich broth and coconut milk make a delicious base for this too. We love it served over rice or along with toasted naan, but it’s also good as is.
I love Indian cuisine, although I must admit it’s a little intimidating. With all of the spices and special techniques for cooking, not to mention the difference in flavors depending on the region you visit, it leaves one wondering just where to begin.
I started with a good, reputable recipe as a base. I used this recipe from Fine Cooking and slightly tweaked it according to my taste. I had once thought that curry recipes required curry powder, but have since learned that curry powder is just a blend of Indian spices, such as cumin, coriander, turmeric, chile powder, etc. Some curry powder is a little too strong for me, so instead of using it in this stew we’re using the individual spices. I prefer this method because you can customize the flavor according to your taste. If you have curry powder on hand and prefer to use that, you can just omit the other spices and use the curry powder instead, to taste.
Warm, veggie-rich, and nutritious, this stew is sure to be a yummy addition to your winter weeknight dinner menu! Enjoy!
Curried Vegetable and Chickpea Stew
- Total Time: 45 mins
Description
This vegetarian curry is made with a blend of aromatic spices, but feel free to substitute curry powder if you prefer. See notes below.
Ingredients
CURRY MIXTURE:
- 2 Tablespoon oil, I use coconut or avocado oil
- 1 large yellow onion, chopped finely
- 4 cloves garlic, peeled and minced
- 1 Tablespoon peeled and finely grated ginger
- 1 Tablespoon ground coriander* (see notes below to substitute curry powder)
- 1–2 teaspoons ground cumin, or more to taste*
- 1 teaspoon ground turmeric*
- 1/2 teaspoon of cinnamon, optional*
- 1/4–1/2 teaspoon cayenne pepper, for heat (or more to taste)
- salt and pepper
- 1 Tablespoon tomato paste
- 3 cups low sodium chicken or vegetable broth, divided (more may be needed to cover
- vegetables)
- 1 can full-fat coconut milk
VEGETABLES:
- 1–2 peeled and chopped sweet potatoes or russet potatoes (about 2–3 cups)
- 1.5 cups chopped tomatoes, I used 3 large roma tomatoes
- 2 large carrots, peeled and cut into 1/2-inch-thick rounds
- 1 small head of cauliflower, broken into 1-1/2-inch florets (3–4 cups)
- 1 medium zucchini, sliced in half lengthwise and then cut in 1/2-inch slices
- 1.5 cups cooked chickpeas/garbanzo beans or one 15.5 oz. can, drained and
- rinsed (leave out for paleo or whole30)
- 4 loosely packed cups baby spinach
- juice and zest of 1 lime
- 1/4 cup chopped fresh cilantro or flat leaf parsley, optional
- brown basmati rice or naan for serving
Instructions
- In a large pot or dutch oven, heat oil over medium heat. Add the onion and sauté for 3-4 minutes, stirring occasionally. Add the garlic and ginger and continue to sauté for 1 more minute. Stir in all the spices: coriander, cumin, turmeric, cayenne, cinnamon, 1 teaspoon salt, and pinch of pepper and mix until well blended with the onion mixture. Stir in tomato paste and then slowly stir in HALF of the chicken or vegetable broth and coconut milk until well combined.
- Add the sweet potatoes, tomatoes, and carrots to the pot and raise the heat to medium-high. When it begins to boil, reduce the heat to med-low, cover, and simmer for 8-10 minutes. Add cauliflower, zucchini and chickpeas and cook for an additional 10 minutes or until vegetables are tender. Stir in baby spinach, lime zest and juice. Cover for 1-2 minutes until baby spinach is wilted. Remove from heat and serve over rice or with naan. Sprinkle with cilantro.
- Recipe loosely adapted from Fine Cooking
Notes
*Curry powder is just a pre-made blend of the seasonings like the ones listed. I use them individually so I can tweak them to taste. If you prefer to use curry powder, just omit the individual seasonings of coriander, cumin, turmeric, and cinnamon and use 1.5-2.5 tablespoons of curry powder (to taste) instead.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Meal, Vegetarian, Vegan, Grain Free, Gluten Free
I am so HUNGRY just looking at this glorious veggie curry!
Wow, this stew looks incredible! Pining to try!
Thank you for stopping by and for pinning!
I have the same problem! I would be perfectly happy eating vegetarian meals everyday– but my fiance loves meat. I try so many different veggie recipes to find ones he really likes and then work that in to our monthly meal plan. I just know he will love this!
I didn’t know that curry powder was a mix of those different spices, I always thought it was its own spice. Good to know!
We’re having some cold weather this week and this is the perfect meal to warm our bellies! I can’t wait to make it!
Thanks, Stacey! Yes, the curry powder thing was totally new to me too! Sometimes I wonder how I’ve gone through my whole life without knowing little things like this, haha! I really hope your fiancé enjoys this meat free meal as much as we did! P.S. Don’t forget the naan..it’s sooo yummy! 😉
This vegetable stew looks so warm, comforting, and delicious! Perfect for these chilly days!
Thanks, Marsha! I love warm soups and stews on cold days 🙂 Happy Saturday, friend!
Hey girl! I love your blog. You are doing an amazing job capturing all of your photos, and recipes. I am not into gluten free cooking, but I love that your are incorporating other foods as well. I can’t wait to try some of these, esp the Asian dumplings. I pray that you will have a book produced for many to see. Who knows, you might even make it on tv one day;-). Super excited for you! ❤️
Aww, thank you so much, Miriam! I really appreciate your kind words and encouragement! The Asian dumplings were a big hit with my family, so I hope you enjoy them as much as we did! Have a lovely weekend with your family, my friend!
This looks perfect for this time of the year and well done for getting those veggies into your family’s bellies 🙂
I love how you gave the stew and Indian twist. So good.
Thanks for sharing and I hop you have a great weekend.
Thanks, Kimberly! My husband loves Indian flavors, so it was nice to turn an otherwise boring stew into something exciting and delicious for him 🙂 I hope you enjoy this weekend with your family!
WOW! That looks so beautiful and delicious:-) Trying it this weekend 🙂
Thank you so much, Kushi! I really hope you like it as much as we did! 🙂
This looks really good! I’m saving it for later. 🙂
Hi Crystal! Thanks, I hope you enjoy it!
We have the picky meat eaters over here too! Good for you and your determination to be less meaty and more veggie. I’m so on board with that! And this sounds and looks so delicious, vibrant and full of life! As always. xo
Aww, thank you my dear! It’s hard pleasing those picky meat eaters, isn’t it?! I hope you’re having a lovely weekend, Mary! 🙂
Oy! I was drooling the entire time! This is an amazing recipe ESPECIALLY FOR A VEGAN! Kudos! I can not wait to try!
Thank you, I hope you enjoy it!
Definitely have to admit that looks breathtakingly good. Omg!
Alexis | http://www.everythingandlex.wordpress.com
Thank you Alexis for your encouragement and for stopping by!