Curried Stew
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Curried Stew
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tbsp olive oil
- 2 tbsp sesame oil for umami flavour, you can just use olive oil if you don't have it, toasted
- 1 onion chopped, medium
- 4 cloves garlic minced
- 1/2 cup peanut butter unsweetened, smooth, natural
- 1/4 cup red miso paste or curry paste
- 4 potato peeled and chopped (you can use the peels for broth, large
- 4 carrot peeled and chopped (also use peels for broth
- 1 chickpeas 19 fl oz, canned
- 1 coconut milk I used Rooster brand, 398 mL, can
- 4 cups vegetable broth or enough to cover your potatoes and carrots
- salt to taste
- black pepper to taste
Instructions
- Cook the onions in olive and sesame oils on just under medium heat until translucent and they start to brown. (about 5 minutes)
- Add the garlic and stir until fragrant.
- Add in peanut butter and curry paste/miso paste and stir until the onions are coated.
- Add the potatoes, carrots, and chickpeas, stirring again to coat ingredients in the mixture.
- Add coconut milk and broth, stirring until the paste has been incorporated into the liquid.
- Bring to a boil and simmer for about 30 minutes until the carrots and potatoes are fork tender.
- Store in an airtight container for up to a week!
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