Coconut Red Curry Stew Recipe

Coconut Red Curry Stew Recipe
Coconut Red Curry Stew Recipe photo by Taste of Home
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Coconut Red Curry Stew Recipe

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This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 to 4 tablespoons red curry paste
  • 1/2 teaspoon sugar
  • 1 small eggplant, cut into 1-inch pieces (about 4 cups)
  • 3 cups cubed peeled butternut squash (1 inch)
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 carton (32 ounces) vegetable broth, divided
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (13.66 ounces) coconut milk
  • Chopped fresh cilantro
  • Lime wedges and hot cooked rice, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar.
Stir in vegetables, chickpeas, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice. Yield: 4 servings.
Originally published as Coconut Red Curry Stew in Simple & Delicious August/September 2017

Nutritional Facts

1-1/2 cups: 457 calories, 22g fat (16g saturated fat), 0 cholesterol, 1364mg sodium, 59g carbohydrate (20g sugars, 14g fiber), 11g protein.

  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 to 4 tablespoons red curry paste
  • 1/2 teaspoon sugar
  • 1 small eggplant, cut into 1-inch pieces (about 4 cups)
  • 3 cups cubed peeled butternut squash (1 inch)
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 1 carton (32 ounces) vegetable broth, divided
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (13.66 ounces) coconut milk
  • Chopped fresh cilantro
  • Lime wedges and hot cooked rice, optional
  1. In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar.
  2. Stir in vegetables, chickpeas, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
  3. Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice. Yield: 4 servings.
Originally published as Coconut Red Curry Stew in Simple & Delicious August/September 2017

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