Tomato Coconut Curry Stew | Loaded with chickpeas, kale, potatoes and topped with a sprinkling of fresh coriander
I know that it’s technically Spring now, but it’s still very much feeling like winter this past week. With that in mind I’m gonna go ahead and keep on keeping on with the cold weather comfort food until my fingers are nice and thawed and I can safely pack away my winter clothes until next fall.
I may be waiting a while for that last bit.
This stew though. This tomato coconut curry stew is the type of soup that you crank up the AC and get out your fluffy slippers for. There are so many reasons to love this soup, but I’ll spare you the long form version and just give you the facts:
This stew is:
and just like….really good!
Originally this was inspired by one of those clean-out-the-fridge recipes that I love so much.
Clean fridge. Zero food waste. Happy belly. What’s not to love?
I ended up liking it so much that I made it a few more times trying to remember what exactly I tossed into the pot the first time to get it right. I didn’t actually need to make it so many times, I just really enjoyed it.
I love happy accidents. Especially of the food variety.
I’m actually in need of a few healthy staples like this right about now anyways. I’ve recently started working on creating a gluten free/vegan baking ebook which means that there are a LOT of sweets floating around my kitchen all in the name of recipe testing. Thankfully I’ve got a few eager recipes testers that are more than happy to take any brownies/cookies I throw their way. As much as I would love to eat ALL the things I definitely do not want to eat ALL the things! You know?
So load me up with some of this tomato coconut curry stew, and I hope you’ll have some too!
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 4 cloves of garlic, minced or crushed
- 1 tablespoon minced fresh ginger
- 1 cup 1/2 inch diced waxy potatoes
- 28 oz can crushed tomatoes
- 15 oz can full fat coconut milk
- 1 cup vegetable stock, 240 ml
- 15 oz can chickpeas, drained and rinsed
- 3 cups curly kale chopped, stems removed
- cilantro/coriander to garnish
- additional salt/pepper to taste
- Heat the coconut oil in a large, heavy bottom pot over medium heat. Add the diced onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 5 minutes. Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic and ginger to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
- Add the potatoes to the pot and stir. Season with salt and pepper. Add the crushed tomatoes to the pot and stir once more. Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 30 minutes. Add the chickpeas and chopped kale and simmer for another 5 minutes or until the kale has wilted.
- Check the stew for seasoning, and more salt if necessary, garnished with chopped coriander/cilantro and serve.