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).
For the shopping list
large Yellow Onion, chopped
piece Ginger, finely shopped
Swiss Chard, Kale or Collard Greens, stems removed
medium sized head Broccoli
Yogurt, for serving
Toasted pita, lavash or naan
From the kitchen
Stock Pot (soup pot)
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."
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.
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.
Add the cooked chickpeas and cook until lightly browned. Add the garlic and cook for another minute or so.
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.
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.