Vegetarian Stew Recipe with Coconut Milk

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1 can chopped tomatoes (400g)
• 1 can chickpeas (400g), drained and rinsed
• 1 can coconut milk (400ml)
• 1 cup vegetable broth
• 1 cup frozen peas
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat and add onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are slightly softened.
2. Add minced garlic, ground cumin, smoked paprika, and turmeric. Stir and cook for 1-2 minutes until fragrant.
3. Pour in the can of chopped tomatoes, chickpeas, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 20-25 minutes, stirring occasionally.
4. Add the frozen peas and let it cook for another 5-7 minutes until the peas are cooked through.
5. Season with salt and pepper to taste.
6. Serve the stew hot with crusty bread or with steamed rice.

Verdict:

This vegetarian stew recipe with coconut milk is a flavourful and comforting dish that’s perfect for a cold day. The combination of chickpeas, vegetables, and coconut milk creates a creamy and rich stew that’s packed with protein. The spices add warmth to the dish, while the frozen peas provide a pop of fresh sweetness. Overall, this recipe is easy to make and perfect for a hearty meal.