Tomato Coconut Curry Stew with Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 cup 1/2 inch diced waxy potatoes
  • 1 Bay leaf
  • 1 15 oz can Chickpeas
  • 1 Cilantro/coriander
  • 3 cups Curly kale
  • 4 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 28 oz can Tomatoes
  • 1 Yellow onion, medium

• Canned Goods

  • 1 15 oz can Coconut milk, full-fat
  • 1 cup Vegetable stock

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Curry powder
  • 1 Salt/pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

Found on asaucykitchen.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 1 tablespoon curry powder
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 4 cloves of garlic, minced or crushed
• 1 tablespoon minced fresh ginger
• 1 cup 1/2 inch diced waxy potatoes
• 28 oz can crushed tomatoes
• 15 oz can full fat coconut milk
• 1 cup vegetable stock (240 ml)
• 15 oz can chickpeas, drained and rinsed
• 3 cups curly kale chopped, stems removed
• cilantro/coriander to garnish
• additional salt/pepper to taste

Directions

• Heat the coconut oil in a large, heavy bottom pot over medium heat. Add the diced onions and cook slowly, lowering heat if necessary. Cook until very soft, translucent and almost breaking down, about 5 minutes. Add the curry powder and bay leaf and cook, stirring often, for 3 more minutes. Add the garlic and ginger to the pot. Stir and cook until fragrant, constantly stirring to avoid burning the garlic.
• Add the potatoes to the pot and stir. Season with salt and pepper. Add the crushed tomatoes to the pot and stir once more. Add the entire can of coconut milk and the vegetable stock. Stir the pot, place a lid on top, and bring to a boil. Lower the heat on the stove to a simmer and remove the lid. Cook until the potatoes are just-tender, about 30 minutes. Add the chickpeas and chopped kale and simmer for another 5 minutes or until the kale has wilted.
• Check the stew for seasoning, and more salt if necessary, garnished with chopped coriander/cilantro and serve.