African Curried Coconut Stew

It’s getting hotter outside and we’re looking to eat healthier. And as our work days get busier, we’re finding less and less time to cook during the week. A hot Sunday afternoon is a good excuse to stay in the AC and cook . . . and cook . . . and cook. Even though it’s hot out, this stew sounded too perfect to pass up – plus we made some additions with sweet potato and brown rice. Give this simple stew a shot – even on a hot day.

African Curried Coconut Stew

2 tablespoons peanut oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeño chili, seeded and minced
2 large cloves garlic, minced
3 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can diced tomatoes
1 sweet potato, peeled and diced
2 1/4 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked brown rice
2 tablespoons chopped fresh parsley

In a medium stockpot, over medium heat, add the oil, onion, bell pepper, and jalapeno. Cook until softened, about 5 minutes. Add the garlic and cook for approximately 1 minute. While stirring constantly, add the curry and saute for 30 seconds. Add the broth, chickpeas, tomatoes, sweet potato, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, covered, stirring occasionally, about 20 minutes. Add the rice and stir until heated through, about 5 minutes. Stir through the chopped parsley and serve warm.

Adapted from The Tropical Vegan Kitchen by Donna Klein; available at

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