Vegan Recipe Corner

Coconut Curry Chickpea Stew

Killer Tofu

I found this recipe in Giant Food's Savory magazine. It's so good and so simple. I made it 3 times already! -Liqin Cao

4 Servings.

Ingredients:

  • 1 cup onion
  • 1 cup carrot
  • 1 cup cauliflower
  • 4 cups of zucchini
  • 3/4 teaspoon salt
  • 1 tablespoon curry powder
  • 1 (13.6 oz) can coconut milk
  • 2 (14.5 oz) cans chickpeas

Directions

Heat a large greased skillet on medium-high. Finely chop the onion and carrot. Add to skillet. Cook 5 min.

Add cauliflower to skillet and cook 2 min.

Meanwhile, cut the zucchini into 1-inch chunks and add to skillet. Cook vegetables 3 min., until golden, stirring occasionally.

Stir in the curry powder and cook 1 min.

Add the coconut milk and heat to a simmer. Season with salt.

Drain and rinse the chickpeas, and add to skillet. Cook 8–10 min., until zucchini is tender.

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