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Curried Stew

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 -10 servings
Course: Soup
Cuisine: Vegan

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp toasted sesame oil for umami flavour, you can just use olive oil if you don't have it
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1/2 cup natural peanut butter unsweetened, smooth
  • 1/4 cup red miso paste or curry paste
  • 4 large potatoes peeled and chopped (you can use the peels for broth)
  • 4 carrots peeled and chopped (also use peels for broth)
  • 1 can chickpeas 19 fl oz
  • 1 Can coconut milk I used Rooster brand, 398 mL
  • 4 cups vegetable broth or enough to cover your potatoes and carrots
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Cook the onions in olive and sesame oils on just under medium heat until translucent and they start to brown. (about 5 minutes)
  2. Add the garlic and stir until fragrant.
  3. Add in peanut butter and curry paste/miso paste and stir until the onions are coated.
  4. Add the potatoes, carrots, and chickpeas, stirring again to coat ingredients in the mixture.
  5. Add coconut milk and broth, stirring until the paste has been incorporated into the liquid.
  6. Bring to a boil and simmer for about 30 minutes until the carrots and potatoes are fork tender.
  7. Store in an airtight container for up to a week!