Curried Vegetable Stew

Dive into a bowl of comforting and aromatic Curried Vegetable Stew, a vibrant medley of tender vegetables, hearty chickpeas, and creamy coconut milk infused with warm Indian-inspired spices like curry powder, cumin, and turmeric. This vegan-friendly recipe strikes the perfect balance between flavor and nutrition, featuring wholesome ingredients like zucchini, carrots, and spinach simmered to perfection in a rich tomato and vegetable broth base. Finished with a squeeze of zesty lime and a sprinkle of fresh cilantro, this one-pot wonder comes together in just an hour, making it an ideal choice for busy weeknights or meal prep. Pair it with warm naan bread or steamed rice for a complete, soul-satisfying meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon cayenne pepper (optional)
• 3 medium carrots, sliced
• 1 medium red bell pepper, diced
• 1 medium zucchini, sliced into half-moons
• 1 large russet potato, peeled and diced
• 14.5 ounces canned diced tomatoes (with juice)
• 4 cups vegetable broth
• 15 ounces canned chickpeas, drained and rinsed
• 13.5 ounces canned coconut milk
• 4 cups baby spinach leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 1 whole lime wedges (for serving)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring frequently, until softened.

Step 3

Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 4

Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir well to coat the onions in the spices.

Step 5

Stir in the sliced carrots, diced bell pepper, zucchini, and diced potato. Cook for 5 minutes, stirring occasionally.

Step 6

Add the canned diced tomatoes with their juice, vegetable broth, and chickpeas. Stir everything together.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 minutes, stirring occasionally, until the vegetables are tender.

Step 8

Stir in the coconut milk and baby spinach leaves. Let the spinach wilt for 2-3 minutes.

Step 9

Season the stew with salt and black pepper to taste.

Step 10

Serve hot, garnished with chopped fresh cilantro and a squeeze of lime juice from the lime wedges.

Nutrition Facts

Serving size	(3347.0g)

Amount per serving	% Daily Value*
Calories	2545.8

Total Fat 140.1g	0%
Saturated Fat 87.8g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 10758.7mg	0%
Total Carbohydrate 289.4g	0%
Dietary Fiber 58.7g	0%
Total Sugars 74.2g
Protein 71.4g	0%

Vitamin D 0IU	0%
Calcium 751.7mg	0%
Iron 47.2mg	0%
Potassium 7893.7mg	0%

*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.

Source of Calories

Fat: 46.6%

Protein: 10.6%

Carbs: 42.8%