Vegan Chickpea Coconut Curry Stew
with Sweet Potato, Spinach & Olive Oil Toast
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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
1 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
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.
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.
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.
