Onion Recipe

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Servings: 4 cups Difficulty: Intermediate
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A hearty and aromatic vegetable stew combining sweet onions with coconut milk and chickpeas
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This comforting dish transforms simple pantry staples into a rich, aromatic stew. Large onions are caramelized to bring out their natural sweetness, forming the base for a creamy coconut and tomato sauce. The addition of chickpeas provides protein and texture, while green beans, peas, and corn add vibrant color and freshness. It is a perfect vegetarian option for weeknight dinners or potlucks. The Madras curry paste infuses the dish with a gentle warmth and depth of flavor, balanced by the brightness of fresh coriander. Serve it over rice or with crusty bread to soak up the delicious sauce. It’s simple, satisfying, and deeply flavorful.

Onion Recipe recipe image
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Onion Recipe

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 cups Calories: 160.9

Description

This comforting dish transforms simple pantry staples into a rich, aromatic stew. Large onions are caramelized to bring out their natural sweetness, forming the base for a creamy coconut and tomato sauce. The addition of chickpeas provides protein and texture, while green beans, peas, and corn add vibrant color and freshness. It is a perfect vegetarian option for weeknight dinners or potlucks. The Madras curry paste infuses the dish with a gentle warmth and depth of flavor, balanced by the brightness of fresh coriander. Serve it over rice or with crusty bread to soak up the delicious sauce. It&# 226;ÂÂs simple, satisfying, and deeply flavorful.

Ingredients

Directions

  1. Heat the vegetable oil in a large saucepan or skillet over medium heat.
  2. Add the onion wedges and sauté for 5-7 minutes until softened and lightly browned.
  3. Stir in 1/4 cup of Madras curry paste and cook for 1 minute until fragrant.
  4. Pour in the light coconut milk and add the whole peeled tomatoes, crushing them slightly with a spoon.
  5. Add the rinsed chickpeas and bring the mixture to a gentle simmer.
  6. Cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
  7. Stir in the halved green beans and cook for 5 minutes until tender-crisp.
  8. Add the frozen peas and corn mixture and cook for 2-3 minutes until heated through.
  9. Remove from heat and stir in 1/2 cup of chopped coriander.
  10. Serve warm, garnished with extra coriander if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 160.9kcal
% Daily Value *
Total Fat 9.9g16%
Saturated Fat 5.2g26%
Cholesterol 0.0mg0%
Sodium 9.8mg1%
Total Carbohydrate 14.8g5%
Dietary Fiber 4.5g18%
Sugars 5.4g
Protein 5.0g10%

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

Note

The ingredients list mentions "G can" for several items; ensure you use standard can sizes (typically 14-15 oz) for the coconut milk, tomatoes, and chickpeas, and approximately 1 pound for the green beans.

Madras curry paste varies in heat level. Start with 1/4 cup and adjust to taste, adding more if you prefer a spicier dish.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

For a creamier texture, you can use full-fat coconut milk instead of light.

Keywords: onion, curry, chickpeas, coconut milk, vegetarian, stew, green beans, tomatoes, peas, corn, madras curry paste, coriander, healthy, dinner, comfort food, plant-based, easy, quick, meal, side dish
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