This Coconut Curry Chickpea Stew is a cozy, vibrant dish packed with rich flavors and an array of plant-based ingredients that come together for a deeply satisfying meal. The creamy coconut milk blends beautifully with earthy cumin, warm garam masala, and golden turmeric, creating a fragrant base that balances perfectly with the sweet potatoes, tender cauliflower, and protein-rich chickpeas. A hint of fresh ginger and garlic adds a zesty depth, while a splash of lime juice at the end brightens everything up.
Incorporating more plant-based meals like this into your diet is not only a great way to explore new flavors, but it’s also fantastic for kidney health. Plant-based foods are often lower in sodium and saturated fat while being rich in fiber and essential nutrients, which support kidney function and overall health. So, whether you’re fully plant-based or just trying to add more veggie-focused meals to your week, this Coconut Curry Chickpea Stew is a delicious place to start!
Dr. Blake’s Top Tip: This recipe tastes even better on the 2nd day. Make on a Sunday and have it ready for your #MeatlessMonday dinner.
- Yield: 8 servings
Ingredients
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 red bell pepper, seeded and sliced
1 jalapeno pepper, seeded and minced
2 tablespoons freshly grated ginger, about a 1 1/2 inch knob
5 cloves garlic, minced
1 large sweet potato, peeled and cut into small cubes, about 1 pound
1 1/2 teaspoons cumin
2 teaspoons garam masala
1 teaspoon turmeric
1 cup low-sodium vegetable broth
2 14-ounce cans unsweetened coconut milk
1 medium head cauliflower, cut into bite-size florets
1 15-ounce can low sodium chickpeas, drained and rinsed
6 ounces fresh or frozen peas, about 1 heaping cup
Pinch of Kosher salt
1/2 cup cilantro, coarsely chopped, plus more sprigs for serving, optional
2 tablespoons fresh squeezed lime juice
Brown rice or vermicelli noodles, for serving, optional
Lime wedges, for serving, optional
Crushed red pepper flakes, for serving, optional
Instructions
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Heat the olive oil in a large saucepan over medium heat. Saute the onions and red pepper until softened, stirring occasionally, about 8 minutes. Add the jalapeno, ginger and garlic and saute until fragrant, about 2 minutes. Add the sweet potato, cumin, garam masala and turmeric and saute 5 minutes stirring frequently.
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Add the vegetable broth and deglaze the pan, scraping any bits on the bottom of the pan using a wooden spoon. Reduce heat to medium low, cover the pan, leaving the lid slightly ajar, and simmer for 5 minutes. Add the coconut milk and cauliflower, stirring to combine. Continue to cook on a low simmer, with the lid slightly ajar, stirring occasionally, until the vegetables are just tender when pierced with a paring knife, about 30 minutes. Add the chickpeas and green peas and simmer for 5 minutes.
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Just before serving, add a pinch of salt, cilantro and lime juice, stirring to combine. To serve, place rice or noodles in bowls, if using, and top with Coconut Curry Chickpea Stew. Serve with cilantro sprigs, lime wedges and crushed red pepper flakes, if desired.
