Sunday, July 12, 2020

Creamy Coconut Milk Curry Vegetable Stew for Souper (Soup, Salad & Sammie) Sundays

Again, not the soup recipe I was planning on making but it was a long week and I wanted something relatively low effort this week and I had a hankering for coconut milk curry. It would have been even lower effort, and faster but I had a bag of dried chickpeas I wanted to use up so there was the extra step of soaking and cooking them before adding them to this Creamy Coconut Milk Curry Vegetable Stew.

I'm not going to bother with telling you how to soak and cook chickpeas but you can do them the day before or even freeze them and use in recipes like this. Or, if you decide to use canned, you'll still get a delicious stew.

Creamy Coconut Milk Curry Vegetable Stew
By Deb, Kahakai Kitchen
(Makes 6-8 Servings)

2 Tbsp olive oil
1 1/2 cups chopped onion
1 large carrot, diced
2 stalks celery,chopped
1 Tbsp minced ginger
3 cloves garlic, mnced
1 1/2 Tbsp curry powder of choice
2 tsp turmeric
1 tsp ground cumin
1 tsp Aleppo pepper chile powder of choice
1 tsp celery seed
6 cups vegetable broth (I used faux chicken broth)
3 cups chopped potato (I used sliced baby Yukon Golds)
4 cups cooked chickpeas (from dried or about 2 cans, drained)
1 cup frozen peas
2 cans or about 3 cups coconut milk (I used 1 can coconut milk & 1 can coconut cream)
lime juice, sea salt & black pepper to taste
fried onions and jasmine rice to serve

Heat the oil in a large heavy-bottomed soup pot over medium-high heat. Add onions, carrot and celery and cook about 10 minutes until veggies are softened and onions translucent. Add the ginger and garlic and cook for another two minutes, then stir in the spices and cook another minute, until spices are fragrant. Add the broth, potato, cooked chickpeas, and frozen peas and bring to a boil. Reduce heat and simmer about 15 minutes, until potatoes are tender. Stir in the coconut milk and simmer another 5-10 minutes (do not boil!) until flavors have blended. Add lime juice, sea salt and black pepper to taste.

Serve ladeled in bowls with crispy fried onions on top and extra lime wedges. Serve with jasmine or basmati rice. Enjoy!

Notes/Results: As much as I rely on canned chickpeas, I am always happy when I take the time to cook my own from dried. They are plumber and better than the canned. This was a tasty stew that because of the lime and coconut milk doesn't feel like too much for the warm summer weather. you can improvise with whatever vegetables you have to use up and the chickpeas and potatoes make it satisfying--although you could certaining add chicken, shrimp or tofu if you like. It hit the spot for my yellow curry craving and I look forward to taking it for lunches this week. I would happily make it again.

Let's see who is here in the Souper Sundays kitchen this week:

Shaheen from Allotment2Kitchen shared this Lemon and Mint Runner Bean Pasta Salad, saying, "Like most of my pasta salads, not much to it. Its olive oil and lemon juice, minced mint from the garden, sliced runner beans that were parboiled in salted water and spring onions. Stirred into some cooked pasta, then seasoned with salt and pepper to taste and lunch was ready."

Tina of Squirrel Head Manor shared Avocado, Tomato and Red Onion Salad, saying, "I recently became acquainted with Lee Bailey's cookbook The Way I Cook. (thank you BFR)  Temperatures and humidity are ramping up here so a cool salad seemed the best choice for a refreshing side dish. ... This could go well with just about anything. Love it."

Thank you to Tina and Shaheen for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter
Have a happy, healthy week and take good care!


  1. If a soup could be refreshing, this is it with the lime and coconut...slurp it all up!

  2. Your vegan stew looks absolutely delicious. Thanks for the tip about freezing the chickpeas. I often make a batch in the Instant Pot and then have to think about ways to use them up. Never thought of freezing them.


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