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steaming turmeric veggie coconut stew

Turmeric Veggie Coconut Stew

This turmeric veggie coconut stew is warm, creamy, and comforting. It’s made with chickpeas, sweet potato, fresh turmeric, ginger, and coconut milk. One pot, simple steps, and big flavor that feels cozy without being heavy.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Vegetarian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium yellow onion chopped
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh turmeric grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 large sweet potato peeled and cubed
  • 1 large carrot sliced
  • 1 red bell pepper chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 13.5 oz full-fat coconut milk
  • 2 cups vegetable broth
  • Salt to taste
  • Juice of 1 lime
  • Optional: spinach or kale fresh cilantro for topping

Method
 

  1. Heat coconut oil in a large pot over medium heat.
  2. Add onion and cook until soft and lightly golden.
  3. Stir in garlic, ginger, and fresh turmeric. Cook for 30 seconds until fragrant.
  4. Add cumin and coriander. Stir well so spices don’t burn.
  5. Add sweet potato, carrot, and bell pepper. Mix to coat with spices.
  6. Add chickpeas, coconut milk, and vegetable broth. Stir gently.
  7. Bring to a light boil, then lower heat and simmer uncovered for 20–25 minutes.
  8. Stir once in a while until vegetables are tender and broth thickens.
  9. Add salt and lime juice. Taste and adjust if needed.
  10. Stir in greens if using and let them wilt. Serve warm.

Notes

  • Fresh turmeric gives the best color and flavor, but ground turmeric works if needed.
  • This stew thickens as it sits. Add a splash of broth when reheating.
  • It tastes even better the next day.
  • Serve with rice, flatbread, or enjoy it on its own.