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Curried Coconut Tomato Vegetable Stew

From Our Kitchen


1 large onion, diced
3 garlic cloves, minced
2 tsp. fresh ginger, peeled and grated or minced
2 Tbsp. Madras or regular curry powder
1 tsp. Garam Masala
1 tsp. mustard seeds
3 Tbsp. olive or grapeseed oil
½ tsp. kosher salt
1 lb. fresh tomatoes, diced into ½” pieces
1 lb. zucchini, cut into 2” cubes
1 lb. summer squash, cut into 2” cubes
1 can chickpeas, drained
1 can coconut milk


In a large sauté pan, add oil and warm over medium heat. Sauté the onions with the salt until they are golden and soft. Add garlic, ginger and spices and cook for another minute on low heat. Add tomatoes and vegetables, increase the heat to medium high, and cook until the tomatoes have softened and the vegetables are just soft enough but not mushy, about 5 minutes. Add the chickpeas to the pan and toss.

Carefully scoop the solid coconut milk out of the can (it’s usually the top three inches or so), and add to your vegetable mixture. Bring to a quick boil, then remove from heat and serve.