VEGETABLE CURRY STEW with CHICKPEAS
Adapted via Fields of Greens cookbook
Serves: 6 to 8
♦ 1 tbsp olive oil
♦ 1 vidalia onion, cut into ½-inch rings
♦ 1-2 tbsp curry powder
♦ ½ tsp ground cinnamon
♦ 2 medium carrots, peeled & cut on the diagonal into 1/2-inch slices
♦ salt & pepper, to taste
♦ 1 bay leaf
♦ 1 medium sweet potato, peeled and cut into ½-inch cubes
♦ 1 large ripe tomato, coarsely chopped
♦ 1 ½ cups vegetable broth
♦ 1 medium bell pepper, seeded & coarsely chopped
♦ 1 granny smith apple, coarsely chopped
♦ 1 zucchini, cut into ½-inch slices
♦ ½ cup frozen peas
♦ 1 1/2 cups canned chickpeas
♦ fresh corn kernels from 1 large ear of white corn (or 1 cup frozen)
♦ ¼ cup warm water
♦ 1 tbsp cornstarch (or flour)
♦ 1/8 tsp cayenne (or more, to taste)
Heat oil in a large pot over medium heat – add the onions and stir to coat with oil; sprinkle with curry powder and cinnamon, stirring well to mix.
Add the carrots, bay leaf, salt and pepper; cover and cook for 10 minutes, stirring occasionally. Add the sweet potatoes, tomatoes, and vegetable broth – bring to a boil and cover for 15 minutes, stirring occasionally. Add the bell pepper, cauliflower, apple, zucchini, peas, chickpeas, and corn; cook, uncovered, for 10-15 minutes.
In a separate bowl, whisk together cornstarch with warm water until smooth – add mixture and cayenne to the pot; continue cooking until mixture thickens (this can take anywhere from 5 to 15 minutes, depending on your pan). Remove the bay leaf and serve.
Read more about this stew and my musical pairing by clicking HERE.