COCONUT-CURRY VEGETABLE STEW
This versatile, hearty and healthy Coconut-Curry Vegetable Stew is perfect for Meatless Monday this winter. Try a bowl tonight! (Vegan and Gluten-Free)
Provided by David & Debbie Spivey
Categories Main Course Soup
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 500 kcal, Carbohydrate 40 g, Protein 14 g, Fat 34 g, SaturatedFat 21 g, Sodium 596 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving
LENTIL STEW WITH COCONUT AND MADRAS CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
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 CURRY VEGETABLE STEW
Even those who aren't big on curries might very well be won over by this colorful coconut curry vegetable stew.
Provided by Nava Atlas
Categories Soups & Stews
Time 50m
Number Of Ingredients 14
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
This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.
SPICY VEGETABLE STEW WITH COCONUT
This tasty veggie dinner truly has it all - five of your 5-a-day, folate, fibre, vitamin C and iron. Serve with coconut yogurt and brown basmati rice.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Add the ginger, garlic, chilli and thyme and cook, stirring, for 1 min. Add the spices, stir briefly over the heat, then pour in the tomatoes and bouillon, and stir in the peppers, sweet potato and plantains. Cover and leave to simmer for 30 mins.
- Meanwhile, boil the rice according to pack instructions. Stir the beans into the stew with the coriander and cook gently for 10 mins until the peppers are tender.
- Spoon half the rice and stew into two bowls, top each with 2 tbsp yogurt and scatter with coriander, to serve. Cool the remaining stew and rice, then cover and chill to eat on another night with the remaining yogurt. To serve again, gently reheat the stew in a pan with a splash of water until bubbling. The rice can be reheated in the microwave.
Nutrition Facts : Calories 603 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 28 grams sugar, Fiber 21 grams fiber, Protein 19 grams protein, Sodium 0.3 milligram of sodium
VEGAN CURRIED COCONUT STEW
Enjoy our vegan curry and achieve all five of your 5-a-day. Choose a yogurt fermented with dairy-free cultures and fortified with calcium and vitamins
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oil in a large non-stick pan over a medium heat and fry the onions and ginger for a few minutes until starting to soften. Add the sweet potatoes or squash and cook a few minutes more. Stir in the curry powder, cumin and cinnamon stick, then tip in the tomatoes, two cans of water and the bouillon powder. Bring to the boil.
- Once boiling, tip in all the beans. Bring to a simmer and cook, uncovered, for 15 mins. Stir in the cabbage and yogurt, then cook for 5 mins more until all the vegetables are tender. Remove from the heat and leave to cool for a few minutes, then serve half of the stew straightaway, leaving the remaining half to cool for later (if you're following the vegan Healthy Diet Plan). Once cool, the remaining stew will keep chilled for up to a day. Reheat in a pan over a medium-low heat until piping hot and bubbling.
Nutrition Facts : Calories 387 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 24 grams sugar, Fiber 19 grams fiber, Protein 14 grams protein, Sodium 1.19 milligram of sodium
CREAMY CURRY VEGETABLE STEW
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 7h25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.
Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.
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- Remove the tofu from the package and discard (along with the soaking liquid). Gently but firmly press the tofu block between the palms of your hands over the sink to drain the soaking liquid. Turn the block and press again. Continue turning and pressing until the block no longer drips, taking care not to break the block. Alternatively, line a bowl with a thick pad of paper towels, place the block on the towels, layer another thick pad on top, and then lay something heavy on top of the tofu, such as a small cast iron skillet. Let drain for an hour. Slice the tofu into 1/2" cubes.
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