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Complete Suppers

Curried Vegetable and Chickpea Stew

45 minutes

1 tbsp coconut oil
4 potatoes, washed and cubed

1 onion, chopped
1 tsp curry powder
1 tbsp brown sugar
1 tbsp minced ginger
1 tbsp minced garlic
1 1⁄2 cups vegetable broth
1 can chickpeas, drained and rinsed
1⁄2 head of cauliflower, chopped
2 carrots, diced
1⁄2 can diced tomatoes (including juice) or dice a whole tomato
1 cup of greens, chopped (swiss chard or collard greens work best)
1 can coconut milk
1 tsp garam masala (optional)

1 tsp turmeric (optional)

Heat a large saucepan over medium heat. Add the oil and onions and cook them for a few minutes while you chop the potatoes. Add the potatoes when you’re done.

Let that cook for a few more minutes then add the sugar, curry, ginger, garlic and broth. Bring it all to a boil, then reduce the heat to medium-low. Add the chickpeas, cauliflower, carrots and tomatoes.


Cover and let it cook for 30 minutes (or until the potatoes are soft). Most of the liquid will have evaporated. Now add the coconut milk and your greens. Here I also added another tsp of each of garlic and ginger plus the garam masala and turmeric.

Stir and cook a few more minutes until your greens have wilted, then serve.

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