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Coconut Curry Stew

15 minutes prep (plus soaked garbanzo beans)
1 1/2 hours active cooking
1 3/4 hours total

Makes 6 servings

We’re thankful for the creativity with spices that took curry from India to SE Asia, Japan, the Caribbean, and our kitchens in Portland.

We adapted this from Alison Roman’s infamous “stew,” sometimes called the “recipe that broke the internet.” The former New York Times food writer was criticized for failing to acknowledge the roots of what everyone else instantly recognized as a recipe for a curry. Curry, of course, has its own colonial baggage, but we’re not here to unpack that (see My Annoying Opinions).

If you’re not inspired by the amazing diversity of flavors created by cooks all around the world, well, you need to get out more (virtually, of course).

What you'll need

Ingredients

For the shopping list

2 cans of

Coconut Milk

4 cloves of

Garlic

1

large Yellow Onion, chopped

1

piece Ginger, finely shopped

1 bunch of

Swiss Chard, Kale or Collard Greens, stems removed

1 cup of

Mint leaves

1

medium sized head Broccoli

1/2

head Cauliflower

Yogurt, for serving

Toasted pita, lavash or naan

From our shop

$24 - Sicily - Italy

$6 - San Joaquin Valley - California

Garbanzo Beans

(from 1/2 lb dried chickpeas)

$8 - Artes - Spain

Vegetable Broth

$20 - Oakland - California

Pragati Turmeric

$11 - Athens - Greece

Smoked Chili Flakes

plus more for serving

$48 - Tanga - Tanzania

Tanga Ginger

$14 - Los Angeles - California

Curry Powder

$5 - Olhão - Portugal

Fine Sea Salt

$7 - India

Cubeb Peppercorns

Equipment

From the kitchen

1

Chef Knife

1

Cutting Board

1

Baking Sheet

1

Stock Pot (soup pot)

Measuring Spoons

Measuring Cups

"For all the brouhaha, this curry is straightforward.

Aromatic vegetables and spices are cooked in olive oil to bring out flavor. The beans, greens, coconut milk, and broth go in next, and finally some roasted vegetables bulk it up with more flavor and texture."

~ Jim Dixon, founder Wellspent and Real Good Food

We like to serve it with a pinch of fresh mint and dollop of yogurt on top, with flatbread alongside for dipping.

What you'll have to do

Step 1

Chop the broccoli and cauliflower into bite-sized pieces, toss with a tablespoon or two of the olive oil, the ground ginger and turmeric, and a good pinch of salt. Roast in the oven at 425F for about 6 minutes, then rotate the baking sheet and roast another 5 minutes. They’ll still be firm but will cook more in the curry.

Step 2

Heat the rest of the olive oil over medium heat in a large pot. Add the onion, salt, black pepper, red pepper, the fresh ginger, and curry powder; cook for about 5 minutes or until the onion is translucent.

Step 3

Add the cooked chickpeas and cook until lightly browned. Add the garlic and cook for another minute or so.

Step 4

Add the coconut milk and broth. Bring to a gentle boil, stirring and scraping the bottom of the pot to get all the flavorful bits. Use a spoon or potato masher to crush some of the chickpeas.

Step 5

Add the chopped greens and the roasted vegetables, reduce the heat, and simmer for 20-30 minutes or until the vegetables are tender.

Serve with the chopped mint and yogurt.

Shop this recipe

Olive Oil

Antheo D.O.P

COPA cooperativeSicily - Italy
$24
Garbanzo Beans
Beans

Garbanzo Beans

Koda FarmsSan Joaquin Valley - California
$6
Vegetable Broth
Sauces & Condiments

Vegetable Broth

AnetoArtes - Spain
$8
Smoked Chili Flakes
Salt, Herbs, & Spices

Smoked Chili Flakes

Daphnis and ChloeAthens - Greece
$11
Pragati Turmeric
Salt, Herbs, & Spices

Pragati Turmeric

Diaspora Co.Oakland - California
$20
Curry Powder
Salt, Herbs, & Spices

Curry Powder

Sonoko SakaiLos Angeles - California
$14
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$5
Cubeb Peppercorns
Salt, Herbs, & Spices

Cubeb Peppercorns

Brady WeberIndia
$7
Tanga Ginger
Salt, Herbs, & Spices

Tanga Ginger

Burlap & BarrelTanga - Tanzania
$48

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