I will pretty much eat anything that involves curry and coconut so when I saw this recipe on A Saucy Kitchen, I couldn't to try it. The flavors remind me of an Indian Tikka Masala with tomatoes, curry powder, and coconut milk (or heavy cream) but in a hearty stew version with chickpeas, kale, and cauliflower. Not only is it delicious on it's own, it's also great over rice, quinoa, or couscous. And it freezes great for leftovers.
Tomato and Coconut Curry Chickpea Stew
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- 2 tsp coconut oil
- 1 U onion, diced
- 1 tbsp curry powder
- 1 U bay leaf
- 4 U cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup potatoes, chopped
- 28 oz can crushed tomatoes
- 1 cup can light coconut milk
- 1 cup vegetable broth
- 14 oz canned chickpeas, drained and rinsed
- 4 cups kale, chopped
- 3 cups cauliflower florets
Heat the coconut oil over medium heat. Add the onions and cook until very soft, about 6-8 minutes. Add the curry powder and bay leaf. Cook for 3 more minutes. Add garlic and ginger. Cook for 1 minute.
Add the potatoes, tomatoes, coconut milk, and vegetable broth. Bring to a boil and then cover and simmer for 20-25 minutes or until potatoes are tender. Add the chickpeas, kale, and cauliflower. Cook for 10-15 more minutes until cauliflower is tender and kale is wilted. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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