Shrimp & Chickpea Coconut Curry Stew
with Sweet Potato, Spinach & Olive Oil Toasts
- Wheat
- Soy
- Shellfish
- Tree Nuts
This hearty one-pot stew features sweet potato, chickpeas, and spinach in a creamy coconut curry base. Seasoned with Turkish spices and ginger, the curry is simmered to perfection and topped with fresh scallion greens. To complete the meal, there's crispy toasted ciabatta bread brushed with olive oil for dipping.
Ingredients
1 unit
Veggie Stock Concentrate
½ ounce
Vidalia Onion Paste
1 unit
Chickpeas
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Tomato Paste
2.5 ounce
Spinach
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Sweet Potato
1 tablespoon
Curry Powder
1 unit
Mushroom Stock Concentrate
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Scallions
1 tablespoon
Turkish Spice Blend
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and quarter sweet potato lengthwise; cut crosswise into ½-inch-thick quarter-moons. Peel and mince or grate ginger.
Rinse shrimp* under cold water and pat dry with paper towels. Heat a drizzle of oil in a large heavy-bottomed pot over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.
Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add scallion whites, sweet potato, ginger, Turkish Spice Blend, and curry powder. Cook, stirring occasionally, until combined and fragrant, 2-3 minutes.
Add chickpeas and their liquid, veggie stock concentrate, mushroom stock concentrate, tomato paste, Vidalia onion paste, 1 tsp sugar, ¼ tsp salt, and pepper (2 tsp sugar and ½ tsp salt for 4 servings). Cook, stirring occasionally, until coated, 1-2 minutes.
Stir in 1 cup water (2 cups for 4) and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3-5 minutes.
Thoroughly shake coconut milk in container before opening; stir into pot. Cook, stirring occasionally, until stew has thickened and sweet potato is tender, 15-20 minutes more.
Use pot used for shrimp here.
Meanwhile, halve and toast ciabatta. Drizzle cut sides with olive oil and sprinkle with with salt and pepper.
Cut olive oil toast on a diagonal to create triangles.
Remove pot from heat. Add spinach and stir until slightly wilted, 30-60 seconds. Taste and season with salt and pepper.
Divide stew between bowls. Sprinkle with scallion greens and serve
with olive oil toast on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this curry's taste, though some found it spicier than expected. Consider adjusting curry powder to taste 🌶️.
- Ease of prep: Very easy to make, with simple one-pot preparation. Sweet potatoes may need extra time to soften.
- Suggestions: Try using only half the coconut milk for a thicker consistency. Some preferred it without spinach.
- Portions: A few wanted more sweet potato; consider adding extra if you have some on hand.
