Coconut Curry Vegetable Stew Recipes

COCONUT-CURRY VEGETABLE STEW

Coconut-Curry Vegetable Stew image

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

Provided by David & Debbie Spivey

Time 25m

Number Of Ingredients 7

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)

Steps:

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.

Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 14 g, Fat 34 g, SaturatedFat 21 g, Sodium 596 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving

COCONUT RED CURRY STEW

Coconut Red Curry Stew image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.

COCONUT CURRIED VEGETABLE STEW

Coconut Curried Vegetable Stew image

This hearty vegetarian stew comes together in under 30 minutes.

Provided by Nava Atlas

Categories HarperCollins Stew Soup/Stew Cauliflower Potato Curry Coconut Vegetarian Vegan Ginger Dinner Cilantro Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetable

Yield 6-8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, any variety, peeled and diced
1/2 medium head cauliflower, cut into bite-size pieces
1 to 2 teaspoons grated fresh ginger, or to taste
2 to 3 teaspoons good- quality curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 to 2 small fresh hot chili peppers, seeded and minced (optional)
1 (15-ounce) can light coconut milk
8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 4 ounces baby spinach
1/4 to 1/2 cup minced fresh cilantro, plus more for topping
Salt and freshly ground pepper to taste

Steps:

Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.

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