Curried Vegetables & Beans

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Servings: 6 Difficulty: Intermediate
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A vibrant, aromatic medley of sweet potatoes, apples, and chickpeas simmered in a warm curry broth.
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This hearty curried vegetable and bean stew is a comforting, plant-based meal that balances earthy spices with sweet notes from red potatoes and apples. The dish features tender chickpeas and peas simmering in a rich, aromatic broth infused with curry powder, cumin, and ginger. It offers a satisfying texture contrast between the soft vegetables and the chewy beans. Perfect for a cozy weeknight dinner or a light lunch, it pairs beautifully with brown rice or crusty bread. The flavors deepen as it simmers, making it an ideal make-ahead dish for busy evenings. It’s simple, nutritious, and deeply satisfying.

Curried Vegetables & Beans recipe image
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Curried Vegetables & Beans

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 121.1

Description

This hearty curried vegetable and bean stew is a comforting, plant-based meal that balances earthy spices with sweet notes from red potatoes and apples. The dish features tender chickpeas and peas simmering in a rich, aromatic broth infused with curry powder, cumin, and ginger. It offers a satisfying texture contrast between the soft vegetables and the chewy beans. Perfect for a cozy weeknight dinner or a light lunch, it pairs beautifully with brown rice or crusty bread. The flavors deepen as it simmers, making it an ideal make-ahead dish for busy evenings. It&# 226;ÂÂs simple, nutritious, and deeply satisfying.

Ingredients

Directions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Add chopped garlic, diced red, yellow, and green bell peppers, and chopped onion.
  3. Sauté vegetables for about 4 minutes, stirring occasionally, until they begin to soften.
  4. Sprinkle flour, curry powder, salt, cumin, black pepper, coriander, and ginger over the vegetables.
  5. Stir constantly for about 20 seconds to cook the flour and toast the spices.
  6. Pour in water and add diced red potatoes.
  7. Bring to a boil, then cover, reduce heat to low, and simmer for 20-25 minutes until potatoes are tender.
  8. Stir in sliced apples, thawed green peas, and drained cooked garbanzo beans.
  9. Cover and cook for an additional 10 minutes to heat through and meld flavors.
  10. Serve hot over cooked brown rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 121.1kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 3.0g12%
Sugars 6.5g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: curry, vegetables, beans, chickpeas, potatoes, apples, peas, vegan, vegetarian, stew, spicy, healthy, dinner, comfort food, one-pot, plant-based, spices, cumin, ginger, simmered
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