This a rich vegan stew with great flavor and texture with a hint of spice. My husband loooves this and he’s not really a “curry guy.”
- coconut oil (or whatever)
- 1/2-1 T fresh ginger root, super-minced
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 jalapeno, seeded and diced (optional)
- salt to taste
- 1/2 T curry powder
- 1/2 T garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 14 oz. can coconut milk (not lowfat)
- 1 15 oz. can petite diced tomatoes, with liquid
- 1 15 oz. can light red kidney beans, with liquid
- 1 15 oz. can garbanzo beans, with liquid
- 2 T. fresh cilantro, chopped
- coconut flakes, to garnish (optional)
- In a heavy pot, on medium heat, saute ginger, garlic, chili and onion in oil. After it cooks down and has a nice caramel color, add the spices and a little salt. Stirring (scraping) frequently. You may want a little more oil at this point. You are making a curry paste.
- When the seasonings are nice and toasted, add the coconut milk. Scrape the bottom of the pan and stir to combine those wonderful flavors.
- Now, add the beans and tomatoes and a little more salt. Bring to a simmer and let it cook for about 10 minutes. Reduce heat to avoid boiling. Add 1 T. cilantro toward the end.
- Garnish each bowl with the remaining cilantro and coconut (if you want) and serve with warm naan (Indian flat bread).