CURRIED CHICKPEA AND SUMMER VEGETABLE STEW
Steps:
- Heat the oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic and cook for 2 minutes. Add the eggplant, yellow squash, zucchini, and 1/2 tsp. salt; stir to coat thoroughly. Cook over medium heat , stirring occasionally, until the vegetables are barely tender, 7 to 10 minutes. Stir in the garam masala, coriander, cumin, turmeric, chile, 1 tsp. salt, and a few grinds of pepper. Cook until the spices are fragrant, 1 to 2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk, and 2 Tbs. of the cilantro. Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape, and the sauce has thickened, 15 to 20 minutes. To serve, ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).
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Opurbo Islam
i-opurbo27@hotmail.frI'm not sure about this recipe. It seems like there are too many ingredients.
Adiat Islam
a-i@yahoo.comThis looks so good. I'm going to make it for dinner tonight.
Alexia Lisbey
al@aol.comI can't wait to try this recipe.
Rakib rr
rakib_r36@yahoo.comThis is my new favorite curry recipe.
Rosalba vega
rosalba-vega93@gmail.comDelicious!
Taher Shah
taher-s@hotmail.frThe curry was easy to make and it tasted amazing. I'll definitely be making it again.
Manovibes
manovibes95@yahoo.comThis stew is a great way to use up leftover chicken or tofu. It's also a great way to get your kids to eat their vegetables.
Oyun Dash
oyun@hotmail.comI'm a vegetarian and I'm always looking for new and exciting recipes. This curry is definitely a keeper.
Eugene Conklin
c89@gmail.comThe curry was delicious, but it was a bit too spicy for my taste. Next time I'll use less chili powder.
Gadalupelara1912 Lara
g_l87@gmail.comYum! This curry is a great way to get your daily dose of vegetables. I served it with rice and it was a hit with the whole family.
Malik Azeem
m_azeem@hotmail.co.ukThis is a healthy and satisfying meal that's perfect for a weeknight dinner. The instructions were easy to follow and the dish came together quickly.
Ronalyn Botha
ronalyn87@yahoo.comThis stew is a great way to use up leftover vegetables. I added some extra chili powder for a bit of heat and it was perfect.
halloweed
halloweed91@gmail.comI'm not usually a fan of curries, but this one changed my mind. The combination of chickpeas and summer vegetables was so delicious.
lulu mohsen
lulu_m13@yahoo.comAmazing recipe! I used fresh vegetables from my garden and it turned out beautifully. The curry had a perfect balance of flavors and spices.
Hashim Ashraf
hashim_a@hotmail.comThis curry is a flavorful and colorful explosion of summer vegetables and chickpeas. The creamy coconut milk and warm spices give it a unique and delicious taste.