Best Coconut Curried Vegetable Stew Recipes

COCONUT-CURRY VEGETABLE STEW

Steps:

• Heat the oil in a large deep skillet over medium-high heat. When the oil is hot, add the onions. Cook for 5 minutes, or until tender and translucent.
• Meanwhile, cut the zucchini and add to skillet when the onions are tender. Cook vegetables, stirring occasionally, until golden brown; about 5 minutes.
• Stir in the curry powder and cook for 1 more minute. Pour in the coconut milk; heat to a simmer and season with salt and pepper, to taste.
• Add the rinsed and drained chickpeas to the skillet. Continue to cook until the zucchini is tender; about 8 to 10 minutes.
• Serve the soup hot by itself or with a slice of crusty bread, if desired.

COCONUT CURRY VEGETABLE STEW

Steps:

• Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.
• Add the carrots, potatoes, and 2 cups water, and bring to a slow boil. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
• Add the cauliflower, simmer sauce, optional chiles, ginger, and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 to 15 minutes longer.
• Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving in bowls rather than on a plate.
• Serve at once. Garnish each serving with extra cilantro. Adjust the liquid with water or plant-based milk as the stew stands and thickens, and adjust the seasonings to taste.

COCONUT RED CURRY STEW

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

COCONUT CURRIED VEGETABLE SOUP

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Stir in onion and salt; cook 3 to 5 minutes or until tender and beginning to brown. Add garlic, gingerroot, jalapeño chile and curry powder. Cook and stir 30 seconds. Add broth, tomatoes, coconut milk, potatoes and cauliflower. Heat to boiling. Reduce heat to slow boil and cook uncovered 15 to 20 minutes, stirring occasionally, until potatoes are tender.
• Stir in frozen sweet peas; cook 3 minutes longer. Garnish with cilantro and cashews.

LENTIL STEW WITH COCONUT AND MADRAS CURRY

Steps:

• Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
• Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

COCONUT CURRIED VEGETABLE STEW

Steps:

• Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
• Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
• Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.