I love the warm and fragrant aroma of a curry dish. It just gives off such welcoming and cozy vibes. I tried curry for the first time just a few years ago and I’m in love. I feel like curry spices can so easily make a dish taste like its been slow cooking on the stove all day long – such an incredible depth of flavor.
This recipe is a great option for a vegetarian dinner. You can also add in chunks of chicken breast to make this an even heartier dish. So comforting and perfect to cuddle up with on a crisp fall evening. If you aren’t a fan of cilantro (’cause I know there are some of you crazies out there), try adding some chopped kale or baby spinach for different a touch of greens.
Ingredients
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 5 cups potatoes, diced into 1/2″ cubes (combination of sweet potato + russet potato)
- 14 oz can crushed tomato
- 3 cups chicken stock, low sodium
- 2-15.5 oz cans chickpeas, drained
- 1 tbsp curry powder (I used Thai green curry powder)
- 1 tsp tumeric
- 1/2 tsp cumin
- Salt + pepper
- 2 handfuls fresh cilantro, roughly chopped
- Optional serving suggestion: rice + fresh cilantro
Directions
- In deep sauté pan, sauté red onion and garlic with a few tablespoons of olive oil on medium low heat until they start to become fragrant and onions start to become just slightly translucent.
- Add your diced potatoes and a few more tablespoons of olive oil and cook on medium heat for an additional 3-4 minutes.
- Pour in remaining ingredients, cover your pan with a lid, and simmer on low for about 15-20 minutes, stirring occasionally.
Serving suggestion: serve stew with a pile of warm rice and a sprinkle of fresh cilantro.