Vegan Curry Coconut Vegetable Stew

vegan curried coconut vegetable stew


  • 1 medium yellow onion, diced
  • 1 large shallot, diced
  • 3 garlic cloves, finely diced
  • 1 bunch of kale cut into strips (I used the stems too, but feel free to discard if you don’t like the stems)
  • 4 good sized red potatoes (around 2 1/2-3 cups, give or take) diced
  • 1 bell pepper (I used 1/2 of a yellow and 1/2 of a green bell pepper)
  • 2 cups cooked chickpeas (garbanzo beans)
  • 14oz can of light coconut milk
  • 3 cups of vegetable broth
  • 28oz can of crushed tomatoes (important to use crushed tomatoes here, not diced!)
  • 1  Tablespoon of Earth Balance or other vegan butter
  • a teaspoon or two of olive oil
  • 1 Tablespoon curry powder
  • 1/2 Tablespoon of brown sugar
  • 1/2 teaspoon cayenne
  • dash of cumin
  • dash of turmeric
  • salt and pepper to taste


  1. Heat the vegan butter and olive oil in a large saute pan with the onion and shallot.  Saute the onion and shallot for a couple of minutes until the vegetables begin to smell fragrant and look a little translucent.  Add the potatoes, garlic, curry powder, cayenne, cumin, turmeric, and a little salt to the pan.  Stir this potato mixture around and cook for a few minutes.
  2. Pour the potato onion mixture into a large crock-pot.  Add vegetable broth, coconut milk, crushed tomatoes, brown sugar, pepper, and 1/2 cup of water to the crock-pot.  Give the stew a good stir and cover on high for 4 hours.  Taste before serving and add more salt and cayenne if desired.

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