Vegetarian Curry Stew
Dive into a bowl of hearty, soul-warming comfort with this vibrant Vegetarian Curry Stew, a medley of richly spiced vegetables and creamy coconut goodness. Overflowing with wholesome ingredients like tender carrots, potatoes, zucchini, and protein-packed chickpeas, this one-pot wonder is infused with fragrant curry powder, turmeric, and a hint of cinnamon for a depth of flavor that’s hard to resist. Simmered to perfection in a luscious blend of vegetable broth and coconut milk, this plant-based stew is finished with fresh spinach and a sprinkle of cilantro for a burst of color and freshness. Ready in just an hour, it’s ideal for a cozy weeknight dinner or meal prep for the week. Serve it with fluffy basmati rice or warm naan for a complete vegan delight that’s as nutritious as it is satisfying. Perfect for fans of easy vegetarian recipes, healthy comfort food, and globally inspired flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 3 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups spinach
- 0.25 cup fresh cilantro, chopped
- to serve optional cooked basmati rice or naan
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and ginger, cooking for an additional 1 minute until fragrant.
Add the carrots, potatoes, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the curry powder, ground cumin, ground turmeric, ground cinnamon, kosher salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the vegetable broth, coconut milk, and diced tomatoes. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the vegetables are tender.
Add the drained chickpeas and spinach to the pot. Cook for an additional 5 minutes until the spinach has wilted and heated through.
Taste and adjust seasoning with more salt or spices if needed.
Garnish the stew with chopped fresh cilantro before serving.
Serve hot with cooked basmati rice or warm naan bread on the side, if desired.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8378 mg | 364% | |
| Total Carbohydrate | 383.2 g | 139% | |
| Dietary Fiber | 62.7 g | 224% | |
| Total Sugars | 87.5 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 7908 mg | 168% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
