Curried Stew
Servings: 8 -10 servings
Ingredients
- 2 tbsp olive oil
- 2 tbsp toasted sesame oil for umami flavour, you can just use olive oil if you don't have it
- 1 medium onion chopped
- 4 cloves garlic minced
- 1/2 cup natural peanut butter unsweetened, smooth
- 1/4 cup red miso paste or curry paste
- 4 large potatoes peeled and chopped (you can use the peels for broth)
- 4 carrots peeled and chopped (also use peels for broth)
- 1 can chickpeas 19 fl oz
- 1 can coconut milk I used Rooster brand, 398 mL
- 4 cups vegetable broth or enough to cover your potatoes and carrots
- Salt and pepper to taste
Instructions
- Cook the onions in olive and sesame oils on just under medium heat until translucent and they start to brown. (about 5 minutes)
- Add the garlic and stir until fragrant.
- Add in peanut butter and curry paste/miso paste and stir until the onions are coated.
- Add the potatoes, carrots, and chickpeas, stirring again to coat ingredients in the mixture.
- Add coconut milk and broth, stirring until the paste has been incorporated into the liquid.
- Bring to a boil and simmer for about 30 minutes until the carrots and potatoes are fork tender.
- Store in an airtight container for up to a week!