STEW FOR 3-4 PERSONS
All you need to know to make this yummy, vegan curry stew. It takes about 45 lovely minutes to make and it is so filling and worth it. Boil the rice when you want. The one I made took about 20 minutes. Good luck & enjoy this flavorful curry stew :)
What you need
1 Yellow Onion
2 Cloves of garlic (preferably organic
2 Medium-sized sweet potatoes
1 Box organic chickpeas
1 Medium-sized Broccoli
Handful Spinach
5 dl Organic Coconut Milk
4-5 (25 g) tsp Red Curry paste (or your favorite curry spice blend)
1 Lime
1/2 Lemon
3-4 tsp Soy Sauce (to your liking) Can also use Brags Liquid Aminos (vegan, gluten-free) or Coconut amino acids for a less salty, sweeter taste
Extra spicy: Chimayo Chili or other chili pepper (I like the stew spicy)
2 Carrots
3 dl Jasmine Rice
1 Cast iron skillet (can us normal also but cast iron promotes more depth in flavor)
1 Pot (preferably cast iron)
What you do
Chop broccoli in nice, small florets. Set them aside.
Finely chop garlic & onion and set aside.
Heat up the skillet with a good amount (2-3 tbs) of vegan coconut butter or oil (rape oil, avocado or other high temp oil is also okay)
Add garlic & onion to skillet. Let it get a golden color. Then turn down the heat so the garlic does not burn.
Take the cast iron pot and add the coconut milk and use medium heat to get it up to a boil. I used the water in the can, but if you prefer to only use the cream and adding fresh water, that is off course okay :) Just make the equivalent amount of water. Add 2 tsp curry paste to the coconut pot and let it simmer
Drain any water off the chickpeas and add them to the skillet. Turn up the heat to medium. Add 2 tsp curry paste and stir in with the peas so everything is covered in the flavors from the spice. Let it sizzle on medium heat for a few minutes.
Add the broccoli to the pot with the coconut cream. Turn up the heat to medium.
Add the small squared cut sweet potatoes to the skillet - ad in add the rest of the curry paste (1 tsp) and make sure you get the paste on all the potatoes for maximum flavor. Let it cook on medium heat for 10-15 minutes (or however long it takes for the potatoes to cook through)
Turn off the iron skillet and carefully move everything into the pot with a ladle (you don’t want a mash so make sure you don’t squeeze the potatoes and chickpeas)
Let it simmer on low heat and thicken for 7-10 minutes, half-covered with a lid. Make sure the heat is on low so nothing burns at the bottom
Slice the carrots and add them to the end of the cooking time. You want them to have a bite and a crunch at the end.
Add the spinach at the very end
Add half a squeezed lime and the soy sauce to the pot. Let it sit for 1-2 minutes
Serve hot with rice and fresh herbs like cilantro, squeeze of lemon and lime.
