I would’ve never thought that the combination of coconut and curry flavors would pair so well together. This coconut curry stew is a great example to show that combining those two ingredients, the flavor ends up tasty. I don’t often cook with coconut milk, but when I feel like a meal that’s different in flavor from my typical everyday meals then this is my go to.
This stew is very satisfying and paired with brown rice it will make a perfect meal. It’s also a perfect side dish or even a light dinner.
This recipe, like most of my recipes, is super easy to make but you will need a little time to let the stew simmer. The longer you let it sit the better it will taste. Feel free to make this recipe in a crockpot, which is probably what I will do next time I make it. Another thing I want to mention is the coconut milk used in this recipe. When available I use fresh young coconuts. I combine the coconut meat and water in a blender and create the most delicious milk. I love the fresh taste this gives. Sometimes it can be very inconvenient to cut/break the coconut and make the milk yourself, so canned coconut milk is another option.
Saute onions and garlic in a large pot.
Once they turn into a brownish color add carrots and eggplant. Let cook for 5 minutes then add the broccoli.
Add all the seasonings, chickpea water and boiling water. (If you’re using canned chickpeas you can use the water from the can, or if you cookies your own then use the water they cooked in)
Add the coconut milk, chickpeas and the bay leaf, cover the pot and let simmer for about 45 minutes.
You can skip the step of using chickpea water, but I highly recommend using it, because it will thicken the stew and give it a nicer texture that’s not too watery.
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