Coconut Red Curry Stew

  • Women‍‍`s Corner
  • October 17, 2022

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario


- 1 tablespoon canola oil

- 1 medium onion, chopped

- 1 garlic clove, minced

- 3 to 4 tablespoons red curry paste

- 1/2 teaspoon sugar

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- 1 small eggplant, cut into 1-inch pieces (about 4 cups)

- 3 cups cubed peeled butternut squash, cut into 1-inch pieces

- 1 medium sweet red pepper, cut into 1-inch pieces

- 1 medium green pepper, cut into 1-inch pieces

- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

- 1 carton (32 ounces) vegetable broth, divided

- 1 can (15 ounces) crushed tomatoes

- 1 can (13.66 ounces) coconut milk

- Chopped fresh cilantro

Optional: Lime wedges and hot cooked rice

Method: In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar.
Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes.
Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

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Nutrition Facts: 1-1/2 cups: 457 calories, 22g fat (16g saturated fat), 0 cholesterol, 1364mg sodium, 59g carbohydrate (20g sugars, 14g fiber), 11g protein.

This recipe is taken from

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