Coconut Vegetable Stew


  • 3 garlic cloves, chopped
  • 2 tbsp of vegetable oil 
  • 1 green chili chopped 
  • 1 bayleaf
  • 1 large yellow onion, chopped
  • 1/2 tsp paprika 
  • 1 (2-inch) piece ginger, finely chopped
  • 1 sweet potato chopped in 1 inch pieces
  • 1/2 head of cauliflower cut into 2 inch pieces 
  • salt and black pepper to taste
  • 1 ½ teaspoons ground turmeric, plus more for serving
  • 1 teaspoon red-pepper flakes, plus more for serving
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 2 (15-ounce) cans full-fat coconut milk
  • 2 cups vegetable or chicken stock
  • 1 bunch kale or spinach stems removed torn into bite-size pieces


  • Heat oil in a large pot over medium heat then add onion, garlic, green chili’s and ginger. stirring occasionally until onion starts to brown around 8-10 minutes.
  • Add turmeric, paprika, red-pepper flakes and chickpeas, and season with salt and pepper. Keep stirring so the chickpea fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes.
  • Using a wooden spoon to crush chickpeas slightly to release their starch. Add coconut milk and stock to the pot and season with salt and pepper. Bring to a simmer scraping up any bits that have formed on the bottom of the pot ( this is all the flavor stuck on the bottom) Cook on med low heat and cover until stew has thickened and flavors have started to come together approx30 minutes. 
  • Add greens making sure they are submerged in the liquid. Cook a few minutes so they wilt and soften about 5 minutes depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
  • Ladle into bowls and top with cilantro, mint and red pepper flakes and enjoy