You will love how tasty and easy to make this chickpea and vegetable curry stew is. It’s a perfect weekday dinner for busy families and a great meal to serve for a when you have many people to feed. Vegan, healthy and gluten-free.
Curry is a more recent favorite flavor for me. I did not grow up eating it and once I discovered it, it still took me some time to really understand why some people loved it so much. And now we eat curry dishes at least once a week in different forms, like this Asian inspired Red curry and carrot soup or Indian style Vegan tofu Tikka Masala.
What’s in curry powders?
Most curry powders are a mix of coriander, turmeric, cumin, fenugreek, garlic, ginger and chili pepper, although the combination varies slightly depending on the recipe. You can have fun and try different type of curry powders until you find your favorite. I like using this store bought one.
Also, you could try making your own curry powder mix! Check out this simple homemade curry powder recipe, you never know, you might already have everything you need in your pantry!
Why you will love this chickpea and vegetable curry stew:
– The delicious robust taste coming from the curry powder is paired with the mildly sweet coconut milk. This classic duo is a perfect combination of creamy, sweet and spicy that is so hard to resist.
– Curry flavors combine very well with ingredients that are somehow bland. This curry stew does just that: it brings some glow and attention to some veggies your might find unexcitable otherwise.
– This recipe is a fast one to make and a good weekday meal to keep in mind (everything goes in the same pot!). Also, the leftovers are amazing since resting the dish in the fridge will allow the flavors to further blend together. So plan ahead, make double batch and you will have few meals ready to re-heat during a busy week.
– You don’t have a specific veggie from the recipe on hand? No problem! This recipe is very versatile and you can swap the veggies easily, so make it your own!
Chickpea and vegetable curry stew
- 1 onion chopped in 1 inch pieces
- 3 carrots peeled and chopped in 1 inch pieces
- 1 medium size sweet potato peeled and chopped in 1 inch pieces
- 1 green pepper chopped in 1 inch pieces
- 3 clove of garlic crushed
- 1 tsp fresh ginger grated
- 1 1/2 tbsp yellow curry powder
- 1 cup water
- 2 14.5 oz cans coconut milk
- 1 14.5 oz can diced tomatoes
- 1 14.5 oz can chickpea drained and rinsed
- 3 cup baby spinach
- 1/2 cuo fresh cilantro roughly chopped
- salt and pepper to taste
- In a large pot, add the onion, carrots, and sweet potatoes and cook at medium-high heat for about 5-6 minutes. Add a bit of oil or water to prevent the veggies from burning.
- Add the green bell pepper, the garlic, the ginger and the curry powder. Add salt and pepper to taste. Cook for an additionnal 1-2 minutes mixing constantly.
- Add the water, coconut milk and the tomatoes to the pot. Mix well, cover and cook for about 20 minutes or until the vegetables are cooked through.
- Add the chickpea, spinach and cilantro. Cook for an additionnal 3 minutes. Adjust the seasonning.
- Serve over a whole grain, like whole wheat israeli couscous as shown in the pictures or brown rice, barley, etc. Choose gluten-free if you need.
- Top with more fresh cilantro and enjoy!