Turmeric and Coconut Stew

@cheese.and.han | Hannah
by @cheese.and.han | Hannah
2 Servings
1 hr

Now that autumn is upon us, I have turned back to comfort food. This stew is seriously warming, but still light enough to reflect the summer just gone by.

The turmeric, ginger and coconut are a match made in heaven. Super smooth and reminiscent of a delicious Sri Lankan curry, with just a touch of heat from the chilli flakes. I've added green beans here but you could add any veg and it would be delicious.

Don't miss the yoghurt and the mint leaves as these add a delicious freshness that cuts through the creamy coconut broth with just the right amount of tanginess.

Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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  • 1 400g tin of chickpeas
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 large garlic cloves, chopped
  • 1 tsp turmeric powder
  • Sprinkling of chilli flakes
  • 1 thumb sized piece of ginger, grated
  • 200 ml chicken or veggie stock
  • 1 400 g tin of coconut milk
  • 1 packet of green beans, trimmed and chopped into one inch long pieces
  • 4 tbsp Greek yoghurt
  • Handful of mint leaves

1. Add the olive oil to a frying pan and warm through to a moderate heat
2. Add the onion and garlic and cook through until the onion is translucent but not browned. Add the ginger and most of the chilli flakes and fry for a minute. Add the chickpeas and fry for around ten minutes until crispy. Remove a handful of the chickpea mixture and set aside as a crunchy topping for later.
3. Add the stock and coconut milk. Using a potato masher, smash up some of the chickpeas so the natural starches are released to thicken the stew. Allow to bubble away for 30 minutes or so, stirring every so often.
4. Add the chopped green beans and keep cooking until they are cooked but still retain a bite.
5. Serve up in bowls, top with the crunchy chickpeas, Greek yoghurt, mint leaves and the remaining chilli flakes. Enjoy!