COCONUT CURRY VEGETABLE STEW
Even those who aren't big on curries might very well be won over by this colorful coconut curry vegetable stew.
Provided by Nava Atlas
Categories Soups & Stews
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil 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 slow boil. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
- Add the cauliflower, simmer sauce, optional chiles, ginger, 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 to 15 minutes longer.
- Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the 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 in bowls rather than on a plate.
- Serve at once. Garnish each serving with extra cilantro. Adjust the liquid with water or plant-based milk as the stew stands and thickens, and adjust the seasonings to taste.
COCONUT CURRIED VEGETABLE STEW
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
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.
SPICY PEANUT STEW WITH GINGER AND TOMATO
Hearty stews needn't be meat-laden. Case in point: this rich, vibrantly-spiced vegan stew of eggplant, tomatoes, zucchini and peanut butter that is seasoned with North African spices like cumin, coriander, turmeric and cayenne. Fresh ginger and jalapeño add a little kick.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside.
- In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots.
- Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute.
- Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup.
- Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 9 grams, TransFat 0 grams
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
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