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
Yellow Curry Coconut Chickpea Stew
- Total Time: 1 hour
- Yield: serves 6 well 1x
- 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
- ½ tsp sugar
- salt and pepper to taste
- ½ 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).
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Ricetta in Italiano:Print
Stufato di Ceci al Curry e latte di Cocco (Vegano)
- Yield: serve 6
- 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
- ½ cucchiaino di zucchero
- Sale e pepe q.b.
- ½ 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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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Starr @ The Misfit Baker says
Sounds like a great fall meal! So flavourful and hearty.
Hi Starr, yes perfect for fall I call it Indie exotic fall hearty comfort food! The spices will definately warm you up and that little bit of sweetness will bring a smile to your face which could be contageous!
Jeff Honeywood says
I love curried chickpeas. Anytime I go to an Indian or Middle Eastern restaurant i always get the chickpeas sometimes i even get extra.
Hi Jeff, thanks for sharing and commenting. I love hearing peoples passion for food and especially if through our creations it stimulates memories, inspiration and passion. That's what it is all about right?
Have a most wonderful week.
Bye for now.
Milena | Craft Beering says
Your stew looks beautiful and I can almost taste it - the flavors of coconut milk and yellow curry are one of my most favorite combinations. I could scoop these luxurious chickpeas with naan every night for a week and will not get tired of them.
I agree with you Milena, this is a dish that I would not get tired of at all and the longer it stays the better it gets. I remember the first time eating with a family from Figi and they told me to use the bread as a utensil to scoop dip and eat. I was in heaven and it all tasted so much better. Thank goodness for those encounters and lessons in culture and food!
Thanks a bunch for stopping bye.
Until; the next time!
This is the perfect dish to brighten up this gloomy, rainy day. That golden color makes me happy, and so does the thought of goats and dogs running around while you were eating it. Sounds like you had a great day and delicious meal with friends. 🙂
Hi Nicole. It is a memorie that will linger with me for quite along time if not forever. Times like those are priceless and having food like this makes it all the more special, especially because it comes from my heart! The animals added such warmth and innocence to that day, I felt like a kid in a petting zoo and felt even more protected as my fellow canine friend flaminio stayed so close to me! He is about a 120 lb King Corso with a head the size of a watermelon. Great memories and great friends they are!.
Thank you for your comment.
Have a great day.
Dana Sandonato says
Chickpea curry is honestly one of my most favorite things in the world of comfort food, and this one looks scrumptious!
Thank you Dana, there is something about a dish like this that makles you feel comforted and warm. The spicy yet sweet flavors playing on your tongue and those wonderful textures keeping it real.
Thank you so much for taking the time to comment.
Have a great cooking week!
Carole Brown says
I am such a sucker for a good curry - it's one of the only things that can make me forget that there is no meat in there and not even care - YUM
So true Carol, it has enough substance and flavor to fool you into a protien It is one of my favorite spices to use next to corriander and cumin. THis is comforting and wonderfully tasty, even better the next day as it has time to enhance in flavor.
Thank you for commenting, and a happy Monday to you!
Beyond the Chicken Coop says
The color of this stew is just stunning! This is perfect for fall days.
Hi Bergetrk, thank you, the look of this dish just reminds me of exotic places and street markets. I love when I see glimpses of India or middle eastern plaqces and those streets are filled with people and the chatter of the bartering, and of course the smell of street food, it is making me hungry. This is the great thing about food and what it sparks inside of us.
Have a wonderful cooking week filled with inspiration and creativity!
Made this today. Hubby and I both loved it. Such a hearty tasty meal. We had it with some brown rice. Thanks for the recipe!
Thank you for your feedback. We love this curry and make it often. Next time, we'll have it with brown rice!