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
[email protected]I'm not sure about this recipe. It seems like there are too many ingredients.
Adiat Islam
[email protected]This looks so good. I'm going to make it for dinner tonight.
Alexia Lisbey
[email protected]I can't wait to try this recipe.
Rakib rr
[email protected]This is my new favorite curry recipe.
Rosalba vega
[email protected]Delicious!
Taher Shah
[email protected]The curry was easy to make and it tasted amazing. I'll definitely be making it again.
Manovibes
[email protected]This 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
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This curry is definitely a keeper.
Eugene Conklin
[email protected]The curry was delicious, but it was a bit too spicy for my taste. Next time I'll use less chili powder.
Gadalupelara1912 Lara
[email protected]Yum! 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
[email protected]This 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
[email protected]This 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
[email protected]I'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
[email protected]Amazing 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
[email protected]This 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.