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
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.
VEGAN CURRIED VEGETABLE CHOWDER
This creamy vegan soup is hearty enough for a whole meal, thanks to chickpeas and a host of vegetables. To make it even more filling, you can add a scoop of cooked rice or noodles just before serving. When selecting a vegetable broth for this recipe, try to find one that is lighter in color and flavor so it doesn't overpower the other components.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the leeks, carrots and potatoes. Season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the garlic, ginger, curry and cayenne. Cook, stirring, until the mixture is sizzling, about 1 minute. Stir in the coconut milk, vegetable broth and 4 cups water. Add the lime zest. Bring the soup to a rarpid simmer and cook until reduced slightly and the vegetables are almost tender, about 10 minutes.
- Add the cauliflower and chickpeas. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful, about 20 minutes more. Remove the lime zest. Season with salt and additional cayenne as needed. Stir in the lime juice and cilantro and serve with lime wedges.
COCONUT CURRIED VEGETABLE STEW
This hearty vegetarian stew comes together in under 30 minutes.
Provided by Nava Atlas
Categories HarperCollins Stew Soup/Stew Cauliflower Potato Curry Coconut Vegetarian Vegan Ginger Dinner Cilantro Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetable
Yield 6-8 servings
Number Of Ingredients 16
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.
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
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