Thursday, March 11, 2010

Curried Coconut Chickpea Stew for a Cloudy Day

two onions
2 T finely chopped fresh ginger
2 stalks of celery
1 green pepper
1 zucchini
1 summer squash
4 carrots
1 cup mushrooms

Add in:
1 can good quality coconut milk
2 cans chickpeas rinsed
one quarter cup pureed pumpkin
1/2 to 1 cup water

2 T red curry HOT curry paste concentrate for sauces
a dash of super hot sauce such as Big Papi

salt to taste

just bring to a low simmer and cook on low heat to desired doneness!

1 comment:

  1. Anonymous1:46 PM

    Oh my Tobin, this sounds and looks delicious! So glad you shared it with us!