Curried courgette, chickpea and potato stew

    (27)
    1 hour 15 min

    A super hearty, thick and delicious vegetable stew. It's packed full of protein and flavour. Perfect for the cold winter months.


    28 people made this

    Ingredients
    Serves: 8 

    • 3 tablespoons olive oil
    • 1 teaspoon ground cayenne pepper
    • 1 medium onion, chopped
    • 2 tablespoons yellow curry powder
    • 800ml vegetable stock
    • 3 large Maris Piper potatoes, chopped
    • 575g courgettes, chopped
    • 1/2 cauliflower, chopped into bite size pieces
    • 2 (400g) tins chickpeas
    • 225g natural yoghurt
    • coriander leaves, for garnish

    Method
    Prep:20min  ›  Cook:55min  ›  Ready in:1hr15min 

    1. Heat the olive oil and cayenne pepper in a large pot over medium heat; saute the onion until tender. Season with curry powder. Pour in the stock and mix in the potatoes. Bring to the boil, reduce heat to low and simmer 20 minutes or until potatoes are very tender.
    2. Mix the courgettes and cauliflower into the pot and continue cooking 30 minutes.
    3. Mash the chickpeas with a fork and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yoghurt and garnish with coriander to serve.

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    Reviews & ratings
    Average global rating:
    (27)

    Reviews in English (21)

    by
    14

    To counteract the "mushiness" complained of by a previous reviewer, I simmered the potatoes and cauliflower together for about 20 minutes. Then I added the squash and garbanzo beans and simmered for 10 minutes. This decreased the cooking time by almost half to prevent the veggies from becoming mushy. However, the stew was far too spicy, to the point hubby and I weren't able to eat more than a few bites. (If served over rice like an Indian entree, this amount of spice might be acceptable.) Also, the texture of the squash seemed incompatible with the other ingredients and didn't seem to belong. Recipe sounded delicious but needs some big adjustments.  -  24 Jan 2005  (Review from Allrecipes US | Canada)

    by
    9

    I loved it! Based on other reviews, I cut the spices in half and it was perfect, but I don't like anything too spicy. I had fresh squash and just put it in with the potatoes. I also added some garlic to the onions because I like garlic :-) I also added 2/3 cup quinoa for added protein and nutrition. I'd say this is a new top favorite of mine, especially as I am trying to limit my meat consumption for health reasons.  -  11 Nov 2008  (Review from Allrecipes US | Canada)

    by
    8

    This was a huge hit at a party I had in the fall, and when I asked my boyfriend what he wanted me to make for Valentine's Day dinner, this is what he requested! Don't make the potato pieces too small or they break up - I like to have the texture of the potatoes, so I'll remember to make them a little bigger next time. Also, start with a potato masher on the garbanzo beans - it will speed things up and then you can use a fork on the ones the masher didn't get. The stew is quite spicy but my crowd seems to like it that way - serving over rice would probably help if you don't like this much spice.  -  28 Feb 2007  (Review from Allrecipes US | Canada)

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