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Curried Chickpea and Summer Vegetable Stew

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Serves four to six.

Transform fresh tomato sauce into an Indian-style vegetable stew that takes advantage of the season’s bounty. Serve over basmati rice. You can also top it with grilled chicken thighs.

  • 2 Tbs. peanut or vegetable oil
  • 2 cups diced yellow onion
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. minced garlic
  • 1 medium eggplant, cut into 1/2-inch cubes (4 cups)
  • 1 medium yellow summer squash, cut into 1/2-inch cubes (1-3/4 cups)
  • 1 medium zucchini, cut into 1/2-inch cubes (1-1/4 cups)
  • Kosher salt
  • 1 tsp. garam masala
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground turmeric
  • 1 small red hot chile, minced
  • Freshly ground black pepper
  • 1 15-oz. can chickpeas, with liquid
  • 1-1/2 cups Fresh Tomato Sauce
  • 1 cup light coconut milk
  • 1/4 cup plus 2 Tbs. chopped fresh cilantro
  • 1/4 cup unsweetened shredded coconut, lightly toasted (optional)

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).

Photo: Scott Phillips

OK I loved this recipe but to be honest I did it my way. I was truly looking for a straight chickpea recipe like a Chole so I did not use any of the other vegetables in the recipe. I used three cans of chickpeas. I probably used 2 cups of onions, 4 large plum tomatoes, and two tablespoons of tomato sauce(sauce probably not necessary) I already had curry powder and used three 1/2 teaspoons to equal all spices required, along with the cayenne pepper 1/4 teaspoon at most....made SURE to cook it in a little oil so it did not get grainy and cooked it off as stated in the recipe. I was concerned about the liquid in the chickpeas since normally you are told to drain them...no a problem at all. I also wasn't sure about the coconut milk and extra calories and fat...but well worth it and of course I used whole coconut milk. It was awesome and I can't tell you how happy I was with it. Where every one talks about how everyone else loves the dish...I'm here to say I made it for myself and keeping it for myself :)

5 stars without a doubt! Hands down my favorite vegetarian dish. You could cook an old shoe in this stew and it would taste delicious (not that we would ever do such a thing). Do yourself a favor and try this dish. It flavor packed, fresh and delightful!

I enjoyed this dish. The coconut milk adds a nice twist. A little time consuming for a week night meal. Would be great on a cold night. A little heavy for the summer.

Excellent! I made this for a dinner party and several people asked for copies of the recipe. Everyone loved it and some said they didn't like summer squash, but liked this. One of the guests was vegan, so this was perfect. It was easy to make. I used coconut oil for the cooking oil and the full fat coconut milk, since coconut fat is so good for you! It is really good left over for lunch too. I forgot the shredded coconut at the end, but can't wait to try it.

Excellent dish. I substitud the eggplant for coliflower.

Absolutely delicious! I served this to a group of twelve and it got raves. I had some sweet potatoes on hand which I added, and two people remarked on how much they liked that addition. I will definitely make this again and again.

This dish was fantastic - made it with the tomato sauce but added 2 cups instead of 1 1/2 as it didn't have the same look as the recipe. Definitely make this a staple in my house!

I loved this dish. What a great way to play up summer veggies! I loved the silky texture and I thought the whole thing felt like a creamy indian twist on ratatouille. I served it with wheat naan and a medium bodied red wine. A+++

I'm not vegetarian but this recipe is delicious! After sauteing the ingredients as directed, I put the stew in the slow cooker for about 2 hours on high. I also didn't have to keep stirring to prevent it sticking to the pot. For the tomato part, I used some leftover diced tomatoes and a good quality pasta sauce I had in the freezer. I used regular coconut milk because I was told the "light" just has added water. I left out the hot pepper and it was still spicy enough for me. My vegetarian friends are going to love me!!

this was excellent. Made exactly as stated but I hadn't made the tomato sauce so I cooked down a 28oz can of chopped tomatoes with a couple whole garlic cloves and olive oil instead.

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