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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


For the shopping list

2 cans of

Coconut Milk

4 cloves, finely chopped of



large Yellow Onion, chopped


piece Ginger, finely shopped

1 1/2 teaspoons of

curry powder

1 bunch of

Swiss Chard, Kale or Collard Greens, stems removed

1 cup of

Mint leaves


medium sized head Broccoli


head Cauliflower

To taste

black pepper, freshly ground

Yogurt, for serving

Toasted pita, lavash or naan

From our shop

$32 - Sicily - Italy

Out of stock
3 cups cooked Garbanzo Beans

$6 - San Joaquin Valley - California

Garbanzo Beans

(from 1/2 lb dried chickpeas)

$8 - Artes - Spain

Vegetable Broth

$12 - Vijayawada - Andra Pradesh

Pragati Turmeric
Out of stock
1 teaspoon of Smoked Chili Flakes

$14 - Athens - Greece

Smoked Chili Flakes

plus more for serving

Out of stock
1/2 teaspoon of Tanga Ginger

$10 - Tanga - Tanzania

Tanga Ginger

$7 - Trapani - Sicily

Italian Fine Sea Salt


From the kitchen


Chef Knife


Cutting Board


Baking Sheet


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, 1/2 teaspoon of ground ginger, 1 1/2 teaspoons of 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 2-3 tablespoons of olive oil over medium heat in a large pot. Add the chopped onion, salt and black pepper to taste, 1 teaspoon of red pepper, the finely chopped fresh ginger, and 1 1/2 teaspoons of curry powder; cook for about 5 minutes or until the onion is translucent.

Step 3

Add 3 cups of cooked chickpeas and cook until lightly browned. Add the 4 finely chopped garlic cloves and cook for another minute or so.

Step 4

Add 2 cans of coconut milk and 2 cups of 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 Società Cooperativa AgricolaSicily - Italy
Out of stock
Garbanzo Beans

Garbanzo Beans

Koda FarmsSan Joaquin Valley - California
Vegetable Broth
Sauces & Condiments

Vegetable Broth

AnetoArtes - Spain
Out of stock
Smoked Chili Flakes
Salt, Herbs, & Spices

Smoked Chili Flakes

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

Pragati Turmeric

Diaspora Co.Vijayawada - Andra Pradesh
Italian Fine Sea Salt
Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Out of stock
Tanga Ginger
Salt, Herbs, & Spices

Tanga Ginger

Burlap & BarrelTanga - Tanzania

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