Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

  • Home
  • About Me
  • Recipes
    • Appetizers
    • Beverages
    • Blender
    • Breakfast
    • Chia Seeds
    • Dehydrator
    • Desserts
    • Dressings & Sauces
    • Hemp Seeds
    • Main
    • Sides
    • Soups
    • Tempeh
  • Contact
  • Shop

Curry Chickpea Stew

December 13, 2010 by christine

Well happy Monday, I hope it treated everyone well. Mine was okay, but I felt pretty scattered at work trying to get back into the grind while mentally preparing for the holidays. Monday’s aren’t typically my most productive days, so adding a layer of holiday complication did not help! Luckily I got it together by dinner time. :-) Last night I threw a cup of dried chickpeas in the fridge to soak overnight with no real idea of what I was going to do with it, I figured I’d cross that bridge when I got there. :-) When I got home, I was craving something curry and hot and hit AllRecipes for inspiration. Well, hammering chickpeas into the ingredients for main dishes only produced 25 recipes and I wasn’t feeling most of them either missing too many of the ingredients or the recipes taking way too long for a week night. This was the only one that peeked my interest to veganize and economize for what I had in the kitchen. As is, it seemed like a gut bomb to me packing ground meat and chickpeas. And I didn’t have canned coconut milk or canned tomatoes. But I do have fresh tomatoes, shredded coconut and a blender so here we go!

Curry Chickpea Stew

  • 1 tbsp. sesame oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup dried chickpeas, soaked overnight
  • 1/4 cup sun dried tomatoes
  • 2 medium roma tomatoes, chopped
  • 2 tbsp. curry powder
  • 1/4 cup dried, shredded coconut
  • 1/4 cup nutritional yeast
  • 1 eggplant, chopped
  • 1/2 bunch cilantro, chopped
  • 2 cups cauliflower, chopped
  • 4 cups water

Heat sesame oil, onion and garlic in a large soup pot over medium heat until onions are transparent.

Meanwhile, place tomatoes, sun dried tomatoes, coconut, curry and water into a high speed blender and blend until thoroughly mixed.

Pour blender contents into the soup pot.

Add chickpeas and bring mixture to a boil.

Reduce to medium heat, add eggplant, cauliflower, cilantro and nutritional yeast. Simmer covered for 40 minutes.

Then serve. Makes 4-6 servings.

I used romanesco broccoli in place of the cauliflower because it’s a lot like it texture and taste wise and I still had some left from our last CSA box.

The curry flavor was great accented with a mild coconut flavor and the varying texture of the eggplant, cauliflower/broccoli and chickpeas made it a filling and satisfying stew with and underlying creamy flavor thanks to the nutritional yeast. Some may want to add more salt, I tend to be an under salter figuring it can be added at the table if needed. :-) It’s a great soup base to throw just about any veggies into – carrots, celery, peppers, and whatever else you need to use up. If you’re a curry fan, give this one-pot meal a try.

Filed Under: General, Main, Recipes Tagged With: chickpeas, Cilantro, eggplant

Comments

  1. Anna @ Newlywed, Newly Veg says

    December 14, 2010 at 5:23 am

    Oooh, that sounds so good! I love curry soups. Well, I love curry anything, really :-)

    • christine says

      December 14, 2010 at 7:49 am

      Me too, especially the last few weeks – I’ve been craving tons of curry! Must be the cold weather.

  2. Averie (LoveVeggiesandYoga) says

    December 14, 2010 at 10:39 am

    allrecipes needs to be consulting YOU, not you consulting them :) this is super inspirational..espi considering that you threw it together, on a whim, and basically came up with it all on your own. I agree almost any veggie will work in any kind of soup/stew but most ppl dont think creatively. Clearly you do!

    I love that you blended the coconut in the vita and pureed that w/ other things, THEN added that to the soup/stove and then at the end hit it w/ veggies.

    I am an undersalter too. God, sodium and me arent friends :)

    If you ever want a fast one w/ coconut and chickpeas, i relinked my coconut rice dish today. And made a pineapple/citrus stir fry..totally thought of you when i was making it!

    Oh would it be ok if i use the pic of the romanesco brock from your post from a few days back that’s in the shape of a tree if I link you in my post tomorrow? I am doing a foods/nature post and i LOVE that tree shape photo. Just email me if it’s not cool, no worries :)

    • christine says

      December 14, 2010 at 5:22 pm

      Aww, thanks! :-) Your rice dish does look fabulous! I’m the same way about salt, especially after hearing Cherie Soria speak about the importance of a low-sodium diet.

      Of course you can use the pic, I’ve been having so much fun with the broccoli and probably would never have bought it if on my own.

  3. Meghan Telpner says

    December 14, 2010 at 2:05 pm

    Looks great…such a perfect winter meal.

    • christine says

      December 14, 2010 at 5:24 pm

      Thanks, I’m always craving hot soups, stews and chilis in the winter and they’re so fun to throw together.

  4. Carrie (Love Healthy Living) says

    December 14, 2010 at 5:16 pm

    I love how often you use the Vita-Mix because it inspires me to use mine. Since I’ve been eating healthier, I’m using it sometimes twice a day now! :)

    • christine says

      December 14, 2010 at 5:24 pm

      Thanks, the Vita-Mix is boss for using vegetables and other healthy ingredients as sauce bases.

  5. Madeline - Greens and Jeans says

    December 14, 2010 at 8:20 pm

    Anything chickpea and curry gets an A+ in my book!

Trackbacks

  1. Ginger Stir Fry » The Raw Project says:
    December 15, 2010 at 10:22 pm

    […] it’s nice to have leftovers for lunch to be cheap and healthy. And today was leftover Curry Chickpea Stew. Two days later, it was still very good and maybe better after the flavors had more time to sink […]

Hello! I'm Christine, an IT Professional in Northern California. I'm also passionate about a healthy, plant based lifestyle, running, fitness, and being eco-friendly. 40 (ack!), married, with furkids. Read More…

Connect

Tags

avocado banana broccoli carrots curry dining out eating out garlic ginger health news healthnut healthy healthy recipe hemp seeds kale lentils news oil free oil free recipe plant-based plant based dining out plant based eating out plant based news plant based recipe quinoa raw garlic raw vegan raw vegan recipe running running news salad simple plant based meals simple vegan meals smoothie spinach tahini tempeh tofu vegan vegan dining out vegan eating out vegan news vegan recipe vegan runner zucchini

Sign up now for 10 Weeks to Vegan, the free guided challenge that will make your transition to veg eating a little easier and a lot more fun!

Copyright © 2021 · Beautiful Pro Theme on Genesis Framework · WordPress · Log in