Onion Recipe

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.

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 160.9

Dietary: Gluten-free, Vegetarian

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

1 tablespoons Vegetable oil
1 Large onion, cut into thin wedges
g can light coconut milk
g can whole peeled tomatoes
g can chickpeas, rinsed
g green beans, halved diagonally
1/2 cups frozen peas and corn

Directions

1
Heat the vegetable oil in a large saucepan or skillet over medium heat.
2
Add the onion wedges and sautÃÂ© 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

Read it online: https://www.chefs-mate.com/recipe/onion-recipe-46/