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Curried Vegetable and Chickpea Stew

This aromatic stew is hearty and healthy.

SERVES 8 to 10


  • 1 teaspoon olive oil
  • 1 large onion, diced
  • 2 tsp sea salt, divided
  • 4 carrots, peeled, diced
  • 1 tablespoon curry powder
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp. red pepper flakes (optional)
  • 2 cups low-sodium vegetable broth, divided
  • 1 cup full fat coconut milk
  • 2 (15-ounce) cans chickpeas, drained and rinsed, reserve 1 cup
  • 1 medium head cauliflower, cut into bite-sized florets
  • 1 large tomato, chopped (or one 28-ounce can diced tomatoes)
  • ¼ cup raisins
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups basil, loosely packed and chopped (or spinach or swiss chard)

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion season with 1 teaspoon of the salt, and sauté until just translucent, about 3 minutes. Add the carrots and sauté for another 2 minutes.

Stir in the curry, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Push to side of pan, add 1 cup of chickpeas and mash to make a thicker stew. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan and stir to combine. Transfer this mixture into a soup pan.

Add the remaining 1 3/4 cups broth, coconut milk, chickpeas, cauliflower, tomatoes with their juices, and remaining 1 teaspoon salt. Stir to combine. Cook in a soup pan for 30-35 minutes for flavors to combine.

Stir in the basil and let sit for a few more minutes to allow the greens to wilt. Taste and season with salt and other seasonings as needed.


Go, eat your bread with joy and drink your wine with a merry heart, because it is now that God favors your works. Ecclesiastes 9: 7


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