What kind of potatoes and carrots should I use for this stew?

The recipe calls for 3 medium gold potatoes and 3 large carrots, which should be peeled and diced into uniform 1/2-inch chunks.

Why is it important to saute the vegetables and spices initially?

Sauteing the potatoes, carrots, ginger, and various spices in olive oil for a few minutes helps to bring out and deepen their flavors before the simmering process.

Can I adjust the spice level of this Curried Chickpea and Carrot Stew?

Yes, the recipe uses 2 teaspoons of curry powder along with other spices; you can modify the amount of curry powder to suit your preferred spice intensity.

What role does Dijon mustard play in this recipe?

Dijon mustard is added with the coconut milk and sage leaves to contribute a tangy, savory depth that complements the curry spices in the stew.

How should I store any leftover Curried Chickpea and Carrot Stew?

Allow the stew to cool completely, then transfer it to an airtight container and store in the refrigerator for up to 3-4 days. This stew also freezes well.

2.8K Views 11 years ago

Curried Chickpea and Carrot Stew
[Vegan]

JA By: Jackie Ader

Author Bio

From breakfast to dessert, creative recipes that will always leave you with room for seconds! I’m... Read More

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A warm bowl of Curried Chickpea and Carrot Stew, garnished with fresh sage, showing tender gold potatoes, carrots, and chickpeas in a creamy, spiced coconut milk broth.

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Discover more recipes with these ingredients

Curried Chickpea and Carrot Stew [Vegan]

This stew is a cozy and hearty dish, with tons of warm spices! Carrots and coconut milk add an element of sweetness that balances perfectly with savory chickpeas and potatoes. Serve this spicy stew over some fragrant jasmine rice and enjoy!

Ingredients You Need for Curried Chickpea and Carrot Stew [Vegan]

3 medium gold potatoes
3 large carrots
1 tablespoon olive oil
1 teaspoon freshly minced ginger
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cumin
1 teaspoon Dijon mustard
1 13.5-ounce can coconut milk
10-12 fresh sage leaves
1 1/2 cups cooked chickpeas

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How to Prepare Curried Chickpea and Carrot Stew [Vegan]

Peel potatoes and carrots and dice them into uniform 1/2-inch chunks.
Heat olive oil over low to medium heat in a Dutch oven. Add potatoes and carrots to the Dutch oven, along with ginger, curry, turmeric, ground mustard, garlic, coriander, nutmeg, and cumin. Sauté for just a few minutes to bring out the flavor of the spices and vegetables.
Add coconut milk, Dijon mustard, and sage leaves to the Dutch oven. Stir until everything is incorporated. Cover and cook over low heat, stirring occasionally, for approximately 25 minutes, until potatoes and carrots are tender. Stir in cooked chickpeas and cook for another 5 minutes.
Remove from heat, uncover and remove sage leaves. Serve warm.