It's one of those fabulous ingredients that plays for both sides: the sweet team and the savory team.
Although coconut cupcakes with cream cheese frosting will bring me to my knees in 3 seconds flat, that tiny impulse-control portion of my brain prevents me from baking them weekly. So, I've got to find alternative ways of getting my c-milk fix.
Enter curry powder, the match-made-in-heaven spice that was designed to pair with the milk o' coconuts.
Tonight's recipe is loosely based on one I found in the most recent issue of Vegetarian Times. This vegan stew highlights all the beautiful hallmark spices of a curry dish: cinnamon, turmeric, and curry. With a handful of cilantro and a dash of chili powder, my taste buds were throwing a good ol' vegan party. Bonus: it's super-fast to throw together, making it the perfect after-work meal to prep.
We paired our vegan curry stew with rolls made from Adam's sandwich bun recipe. Yum.
Curry it up, friends. And yes, I officially turned "currying" into a verb.
Coconut Curry Stew
(inspired by a recipe in the February issue of Vegetarian Times)
I made several substitutions in this recipe, so you may want to make your own based on the veggies you have on hand. Although we didn't have extra fresh spinach last night, the original recipe calls for 2 cups worth, which I imagine would be a delicious mix-in!
- 1 large onion, diced
- a little olive oil
- 1 TBSP curry powder
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1/2 tsp. chili powder
- 1 large can of diced tomatoes, with juice
- 1 cup frozen peas
- 1 can (15 oz.) chickpeas, rinsed and drained
- 1 can of light coconut milk
- 1/2 cup chopped cilantro
- optional: additional veggie broth
In a soup pot, heat a little olive oil over medium heat. Add onion and cook for 2 - 3 minutes. Stir in spices and cook for 1 more minute. Add remaining ingredients and bring to a boil (if you prefer a thinner stew, you can add additional veggie broth to reach your desired thickness). Reduce heat and simmer, covered, for about 30 minutes.