Mm m mm! Did I ever tell you that I LOVE curry? Well, I love a lot of strong flavors and curry is definitely one of them. There are many ways to incorporate curry powder into your cooking; my favorite way to use curry is in soups and stews!
This stew was THE perfect recipe considering I wanted something filling, curried and meat free. The final result was a party in my mouth. Coconutty goodness with a spicy flare, I hope that you try this recipe!
6 garlic gloves, minced
1 yellow onion, sliced
1-tablespoon coconut oil
3 cans organic chickpeas
3 cups carrots, chopped
1-bag mixed veggies (snow peas, carrots, broccoli)
32oz vegetable or chicken stock
1-can coconut milk
4-6 tablespoon curry powder
Pink Himalayan salt to taste
In a large pot add coconut oil, minced garlic, onions, and 2 tablespoons of curry powder. Cook until onions are slightly translucent (approximately 3-5 minutes)
Add chickpeas with juice from the can, chopped carrots only, coconut milk, vegetable broth and remaining curry powder. Stir well and cover. Cook on medium low heat for 30-35 minutes.
Add mixed vegetables, salt, and pepper. Taste your broth, and see if you need more curry powder or salt. Cover and cook on low for an additional 20 minutes or until Asian vegetables are slightly tender. *Add more broth or water if you desire a more soup like consistency.
After cooking for an additional 20 minutes turn the pot off and allow to cool slightly before serving.
Garnish with green onions or cilantro and lime wedges. Enjoy!
*Indicates optional step.