Potato and Chick Pea Coconut Curry Stew
Who says you need meat to get deep flavor? This spicy, stirring, all-vegetable stew was inspired by the cuisines of Southeast Asian immigrants. The sauce is adapted from a recipe in "Noodle Fusion" by Dorothy Rankin (The Crossing Press, 2000).
Servings: 4
Ingredients:
1 tablespoon peanut oil
1 cup chopped onion
1 1/2 tablespoons each minced garlic and gingerroot
1 teaspoon each ground cumin, red pepper flakes and turmeric
salt and pepper to taste
1 can (14.5 ounces) fire-roasted diced tomatoes, including juice, OR 2 cups chopped fresh tomatoes
1 can (13. 5 ounces) coconut milk
1 can (15 ounces) chick peas, drained, OR 2 cups cooked chick peas
3 German Butterball or Yukon Gold potatoes (8-10 ounces), scrubbed and diced
1 cup chopped green beans (fresh or frozen)
1/4 cup fresh lime juice
1/3 cup chopped cilantro or 1/2 cup chopped fresh basil, divided
hot cooked rice
lime wedges
Instructions:
Heat oil in a heavy pot over medium-high flame. Add onions and garlic and cook, stirring often, until onions are translucent, 4-5 minutes. Add ginger, cumin, red pepper flakes, turmeric, and some salt and pepper; cook, stirring, another minute or two.
Add tomatoes, coconut milk and garbanzo beans. Bring to simmer. Stir in potatoes. Return to strong simmer and cook over medium-low flame, stirring occasionally, until potatoes are nearly tender, 10-15 minutes.
Stir in beans and lime juice; continue cooking, stirring often, until beans and potatoes are fully tender, another 10 minutes or so. Stir in most of the cilantro or basil. Season to taste with salt and pepper.
Serve over hot rice and garnish each bowl with a sprinkling of the remaining fresh herb. Pass around a small bowl of lime wedges for diners to squeeze over the stew as desired.
Copyright by Terese Allen
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