Yellow Curry Coconut Chickpea Stew

Yellow curry coconut chickpea stew

5 from 1 review


  • 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


  1. In a large saute pan drizzle in olive oil and begin to heat to a med to high heat.
  2. Toss in garlic, shallots, bay leaf, and saute for about 1 minute.
  3. Add in peppers and potatoes and stir.
  4. Cook for 5 minutes then add in chickpeas.
  5. At this point sprinkle in all your spices: yellow curry, cumin, turmeric, coriander, sugar, and continually stir blending the spices throughout the mixture.
  6. Saute for another 4 minutes then toss in tomatoes, and stir again.
  7. Add in some water and turn heat to a low simmer.
  8. Season with salt and pepper to taste. Cook for another 10 minutes, then pour in coconut cream.
  9. Blend well, cover and let simmer for 20 minutes.
  10. Take off heat and let sit for 10 minutes, garnish with fresh parsley.
  11. Ready to serve!
  12. 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).

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