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 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 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
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.
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:
Recipe adapted from Savory Magazine
Calories: 500kcal | Carbohydrates: 40g | Protein: 14g | Fat: 34g | Saturated Fat: 21g | Sodium: 596mg | Potassium: 883mg | Fiber: 13g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 5mg
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