Ok, I’m not going to lie… this coconut-curry vegetable stew is ugly. I know it is. Believe me, I tried to make it look pretty for you. So please, let me convince you to try this recipe because oh my goodness, it is delicious!

I found this recipe in a free magazine from our local grocery store. It’s the greatest free recipe magazine ever and they provide one each month. I have found several recipes to try and I have already shared a few of them with you. It’s a win-win for both of us!

How To Make Coconut-Curry Vegetable Stew?

The stew comes together very quickly and it is ready in less than 30 minutes. The stew begins with sauteed onions and zucchini seasoned with Madras curry powder to give it warmth. Chickpeas and coconut milk are then added to bring this stew all together in a rich creamy curried broth.

Curry in a measuring spoon being added to the pan of zucchini and onions.

What If I Don’t Like Zucchini or Chickpeas?

It’s ok! Coconut curry vegetable stew is just begging for vegetables of any kind! If you don’t like chickpeas or zucchini you can substitute them with a whole variety of other vegetables. Choose your favorites and add in as many as you want.

Vegetable, Bean and Grain Substitutions:

cauliflower
carrots
mushrooms
potatoes
eggplant

tofu
spinach
beans
rice
quinoa

Two bowls of stew with a view of the mountains in the background.

Coconut-Curry Vegetable Stew Is a Plant-Based Recipe Good For All Diets

This coconut-curry vegetable stew is the ultimate vegetarian comfort food! This simple and healthy stew is so creamy that it is hard to believe there is no dairy added. So, not only is the coconut curry stew vegetarian-friendly, but this stew is also vegan and gluten-free!

A dripping spoonful of stew with the mountains in the background.

This versatile, hearty and healthy plant-based stew is perfect for Meatless Monday this winter. Try a bowl tonight!

Love Curry? Here are other recipes you might like to try:

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Coconut-Curry Vegetable Stew

This versatile, hearty and healthy Coconut-Curry Vegetable Stew is perfect for Meatless Monday this winter. Try a bowl tonight! (Vegan and Gluten-Free)

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 500kcal

Author David & Debbie Spivey

Ingredients

▢ 1 large onion diced
▢ 2 tablespoons extra-virgin oil
▢ 2 medium zucchini cut into 1-inch pieces
▢ 1 tablespoon Madras curry powder
▢ 13.6 ounces canned coconut milk
▢ salt and fresh cracked pepper to taste
▢ 29 ounces canned chickpeas (garbanzo beans) (2) 14.5 ounce cans, rinsed and drained

Instructions

Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
Serve the soup hot by itself or with a slice of crusty bread, if desired.

Notes

If you don’t like chickpeas or zucchini you can substitute them with a whole variety of other vegetables. Choose your favorites and add in as many as you want.