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Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas

Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas Bliss

Enjoy a vibrant vegan meal with my Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas, a healthy and satisfying one-pot dish.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil Feel free to use any neutral oil as a substitute.
  • 1 medium Onion Leeks can be a milder substitute.
  • 3 cloves Garlic Freshly minced garlic is preferred.
  • 2 tablespoons Curry powder Adjust according to taste.
  • 1 teaspoon Cumin Optional for a lighter flavor.
  • 1 teaspoon Coriander Ground cardamom can be a fun substitute.
  • to taste Kosher salt Essential for seasoning.
  • to taste Black pepper Essential for seasoning.
For the Hearty Fillings
  • 2 medium Potatoes Yukon Gold or red potatoes.
  • 1 can Garbanzo beans (chickpeas) Canned or cooked dried beans work.
  • 4 cups Collard greens Can substitute with kale or spinach.
For the Creamy Finish
  • 1 can Coconut milk Use lite coconut milk for lighter option.
  • 2 cups Vegetable broth Homemade or store-bought.
  • 1 tablespoon Fresh ginger Ground ginger can be used if fresh isn't available.

Equipment

  • Dutch oven
  • Sauté pan

Method
 

Step-by-Step Instructions
  1. Heat the oil: Warm 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers, about 1-2 minutes.
  2. Sauté the onions: Add one chopped onion and sauté for 5-6 minutes until translucent and lightly caramelized.
  3. Add the garlic: Toss in 3 minced garlic cloves and sauté for 1-2 minutes until aromatic.
  4. Toast the spices: Stir in 2 tablespoons of curry powder, 1 teaspoon of cumin, 1 teaspoon of coriander, and a pinch of kosher salt and black pepper. Toast for 1-2 minutes until fragrant.
  5. Combine vegetables and chickpeas: Add 2 cubed potatoes, 1 can of drained chickpeas, and 4 cups of chopped collard greens along with 1 can of coconut milk and 2 cups of vegetable broth and 1 tablespoon of freshly grated ginger. Stir well.
  6. Simmer to perfection: Bring to a gentle boil, then reduce to a simmer. Cover and cook for 30-35 minutes until potatoes are tender and collard greens are soft.
  7. Final adjustments: Taste and adjust seasoning, let simmer uncovered for 10-15 minutes for a thicker consistency if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 480mgPotassium: 850mgFiber: 10gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Use fresh ingredients for the best flavor. Adjust spice levels according to preference, and stew can be made a day in advance for enhanced flavor.

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