Yellow Curry Coconut Chickpea Stew, inspired by my passion for East Indian cuisine and developed for our friends in Italy.
Song of the day: “Anything You Want (You Got It)”, by Roy Orbison.
Yellow Curry Coconut Chickpea Stew, amazing spicy flavors with a sweet coconut twist and a lot of texture. What more can you ask for!
Yellow curry is a spice I use a lot. Whether making a Jamaican dish, or something Mediterranean, it always gives you that nice subtle heat and wonderful aroma that transports you to a different world. Today I am inspired by a lunch we had in the hillside of Rome. A place called Nemi where our friends have what we call an acreage, with many animals such as exotic chickens, roosters, goats, cats, ducks, and these huge King Corso dogs who just had pups. Yes, it is like a petting zoo, and I have to say I made a new best pal Flaminio, about a 100 pound King Corso with a heart of gold.
Imagine a beautiful sunny day, temperatures of around 38, with a nice breeze blowing to keep the temperatures down, and a wonderfully set table in the outdoors, where we shared wonderful food, amazing conversation, and a lot of good laughs. Roosters cawing in the background, chickens clucking, ducks quacking, goats coming in close out of curiosity, and one large dog wanting nothing but love and caresses. One can say this is a great prescription for life, with the side effect happiness, joyfulness, and gratitude.
This was a potluck lunch and we all brought something to the table which is always beautiful. Makes the sharing of food that much more personalized and amazing. Nicoletta made a wonderful dessert, a no-bake Chocolate Hazelnut Cheesecake which was so divine and is now on our site. I wanted to make something that they had never tried, and something that would share a part of me that is multicultural. I made a curry coconut chickpea stew. You have to understand most Italians stick to the Mediterranean style of cooking and venturing out is not always a welcome proposition, and along with sometimes some difficulty finding the spices and ingredients needed for this type of dish, surprisingly I found what I needed. But this day I was determined to open that door and give our friends a diverse East Indian inspired experience. I have to say the stew was well recieved and devoured with spoons going in to get the last bits of sauce in the pan. The other dishes went so well with the stew, funny how the universe works sometimes. It was so loved that our friends asked for the recipe. So here I am sharing the recipe for Yellow Curry Coconut Chickpea Stew!
Sweetness and Spices and everything nice, Yellow Curry Coconut Chickpea Stew!
Dedicated to our friends Laura, Luca, Claudia, Nadia, Alfredo, and my best pal Flaminio, lol.
This recipe is relatively simple. All you need is some chickpeas, shallots, peppers, potatoes, garlic, and of course seasoning of salt and pepper. Some tomatoes to add to the sweetness of the coconut milk and of course some heat and spice from my blend of cumin, turmeric, coriander, and the star of the show, yellow curry. To this, I added some dried oregano for aromatics, along with fresh basil, parsley for some freshness, and a hot pepper for a little back end kick!
I start off sauteing the garlic, shallots, potatoes, and peppers. Add in the chickpeas, then my favorite part in go the spices and the aromas fill the air. The caramelization of the shallots and garlic blend so well with the flavors of all those spices and you will see at this point that the mixture becomes pasty. This is when the tomatoes and water come in to play. This smells so delicious and looks equally divine. This simmers for a bit and then the final touch to sweeten the pot a bit, coconut milk.
The heat comes down at this point and all the flavors get a chance to mingle and get to know one another really well. A final taste for seasoning and we are just about ready to go. The sauce has thickened nicely and the potatoes are nice and tender. I think we are ready to plate! Then eat!
Just a bit of fresh parsley for garnish and we are set!
The chickpeas shine through with a nice golden hue, bathed in that golden rich tomatoey sauce amongst the color bursts of yellow and red from the peppers. The potatoes linger enticing us to go in for a taste with their softness and comfort. That exotic aroma of the yellow curry in combination with the turmeric, cumin, and coriander has our senses intrigued, and that little bit of oregano dances nicely with the rest of the mix. The basil with that oh so tranquil and refreshing hit marries so well with all that is going on in this dish. The coconut is like the velvet glove that caresses the ingredients ever so lightly adding in an element of nutty to the aroma train.
The first spoon awakens the taste buds and we are transported to an exotic land. The yellow curry, turmeric, and cumin are spicy and vibrant. The tomato offers a nice acidic sweetness to the mix with the coconut milk just balancing all the flavors in a dance of equality. The texture of the chickpea is beautiful and in combination with the potatoes offering a dichotomy of delight. The oregano and basil are like flavor pillows for all the other elements to rest on, with nice flavors of red and yellow pepper waltzing in. Those potatoes are just melting in my mouth and are so infused with all the flavors. I am thoroughly enjoying this dish, adding in some warmed naan bread which is always useful in cleaning all the remaining sauces on the plate, plus acts as a great spoon to scoop up all the wonderfulness of this creation.
To our friends in Italy, thank you for our experiences, memories of a beautiful day, inspiration, and for supporting our dream, and for allowing us to express who we are in a culinary sense. This one’s for you!
If you are feeling like you want something exotic, spicy, sweet, aromatic and delightfully tantalizing, try our Yellow Curry Coconut Chickpea Stew. It will transport your senses with its aromatics, flavor, beauty, and energy!
From our table at SugarLoveSpices to yours!
Song of the day: “Anything You Want (You Got It).Print
- 1 540ml can of chickpeas washed and drained
- 1 small red pepper diced
- 1 small yellow pepper diced
- 2 shallots chopped fine
- 2 whole garlic cloves pressed
- 3 small potatoes diced
- 3 roma tomatoes diced
- 1 mildly hot pepper
- 3 Tbsp olive oil
- 1 dried bay leaf
- 3 tsp yellow curry
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp corriander
- 1 tsp dried oregano
- 1 tsp fresh parsley chopped
- 1/2 tsp sugar
- salt and pepper to taste
- 1/2 cup water
- 1 160ml can coconut milk
- In a large saute pan drizzle in olive oil and begin to heat to a med to high heat.
- Toss in garlic, shallots, bay leaf, and saute for about 1 minute.
- Add in peppers and potatoes and stir.
- Cook for 5 minutes then add in chickpeas.
- At this point sprinkle in all your spices: yellow curry, cumin, turmeric, coriander, sugar, and continually stir blending the spices throughout the mixture.
- Saute for another 4 minutes then toss in tomatoes, and stir again.
- Add in some water and turn heat to a low simmer.
- Season with salt and pepper to taste. Cook for another 10 minutes, then pour in coconut cream.
- Blend well, cover and let simmer for 20 minutes.
- Take off heat and let sit for 10 minutes, garnish with fresh parsley.
- Ready to serve!
- Serve with some warmed up naan. Enjoy!
This dish becomes more flavorful as it sits. This dish is Vegan and Gluten-free (if you omit the naan or opt for a gluten-free bread alternative).
Ricetta in Italiano:Print
- 1 barattolo (540 ml) di ceci, lavati e scolati
- 1 piccolo peperone rosso, tagliato a dadini
- 1 piccolo peperone giallo, tagliato a dadini
- 2 scalogni, tritati bene
- 2 spicchi d’aglio, interi pressati
- 3 piccole patate, tagliate a cubetti
- 3 pomodori rossi (tipo san marzano), tagliati a dadini
- 1 peperoncino fresco, tagliato a dadini
- 3 cucchiai di olio d’oliva
- 1 foglia di alloro
- 3 cucchiai di curry giallo
- 1 cucchiaino di cumino
- 1 cucchiaino di curcuma
- 1 cucchiaino di coriandolo
- 1 cucchiaino di origano secco
- 1 cucchiaino di prezzemolo fresco tritato
- 1/2 cucchiaino di zucchero
- Sale e pepe q.b.
- 1/2 tazza di acqua
- 1 lattina (160 ml) di latte di cocco
- In una padella, pentola, o wok, aggiungete olio d’oliva e iniziate a riscaldare a media temperatura.
- Aggiungete aglio, scalogno, foglia di alloro, e soffriggete per circa 1 minuto.
- Aggiungete peperoni e patate e mescolate.
- Cuocete per 5 minuti poi aggiungete i ceci scolati.
- A questo punto spolverate tutte le vostre spezie: curry giallo, cumino, curcuma, coriandolo, zucchero e mescolate continuamente miscelando le spezie in padella.
- cuocete per altri 4 minuti poi aggiungete i pomodori e mescolate di nuovo.
- Aggiungete un po ‘d’acqua e abbassate il fuoco.
- Condite con sale e pepe a piacere.
- Cuocete per altri 10 minuti, poi versate il latte di cocco.
- Mescolate bene, coprite e lasciate cuocere per circa 20 minuti, mescolando di tanto in tanto.
- Togliete dal fuoco e lasciate raffreddare per una decina di minuti,
- Guarnite con prezzemolo fresco.
- Pronto da servire!
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