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Antonis Achilleos; Styling: Elizabeth Banks

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm oil in a large pot over medium-low heat. Add cumin seeds; stir until fragrant, about 10 seconds. Add onion and garlic; sauté until onion is soft and beginning to brown, about 10 minutes. Add ginger, coriander, turmeric and 1 tsp. salt; sauté 2 minutes longer.

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  • Stir in broth and potatoes, raise heat to high and bring just to a boil. Reduce heat to low and simmer for 5 minutes. Stir in carrots, cauliflower and chickpeas. Cover and simmer until vegetables are cooked through, about 12 minutes. Stir in coconut milk and cook 5 minutes longer.

  • Taste and season with salt and pepper. Serve stew over rice, garnished with chopped cilantro, if desired.

Chef's Notes

Make it ahead

TO FREEZE: Let cool; transfer to a freezer-safe container (leave 1/2-inch space at the top); freeze.

TO SERVE: Thaw in refrigerator overnight. Reheat in a covered pot over medium-low heat, stirring, until warm, about 40 minutes.

Nutrition Facts

211 calories; fat 8g; saturated fat 4g; protein 7g; carbohydrates 32g; fiber 6g; cholesterolmg; sodium 553mg.