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Warming Curry Stew

This recipe was inspired by the constant change of weather and allergy season! I also miss dining at Tassa's Roti Shop and Planet Bombay in Atlanta!

Warming Curry Stew


  •  1 tbsp garam masala 

  •  2 tbsp curry powder 

  •  2 tsp cumin

  • 1 tsp coriander powder

  • 1 tsp paprika (smoked)

  •  2 tsp chili powder 

  • 1 tsp turmeric

  • 1 tsp Onion Powder

  • 1 tsp Garlic Powder

  • 1 tsp Creole Magik Spice   

  • 1 Vegetable Bouillion or 1 tbsp of Better than Bouillon Vegetable Base

  • 1 medium Yellow onion (small dice)

  • 4 garlic cloves (minced)

  • 3 cups unsweetened coconut milk

  • 1 tbsp Thai chili paste

  • 1 cauliflower 

  • 1 medium sweet potato (peeled and cubed) 

  • Cooked Chickpeas (3 cups) 

  • Vegetable Oil (2 tbs)

  • Baking Sheet

  • Parchment Paper

  • Large Bowl

  • Medium Pot

  • Cooking Spoon

  • Spatula


  1. Mix dry spice ingredients in a bowl and store in an airtight container, jar, or storage bag until ready to use. 

  2. Preheat the oven to 425 degrees. Clean and cut the cauliflower and potatoes. In a large bowl, mix in 1 tbsp oil and 1 tsp of spices. Place the vegetables on a baking sheet lined with parchment paper and roast for 20 minutes or until slightly soft.

  3. Under Medium heat, warm 1 tbsp of oil, then add the onions and cook until slightly soft. 

  4. Add the spice blend and vegetable bouillon and stir evenly. 

  5. Add the garlic and cook until fragrant. 

  6. Add the coconut milk and chili paste. Stir to combine ingredients evenly.

  7. Add in the cooked chickpeas and bring to a boil. Stir evenly, then reduce the heat to medium-low.

  8. Using a spatula, gently remove the roasted vegetables from the oven. Add them to the pot, stirring to combine, and cover. 

  9. Cook for about 15 minutes, then remove from heat.

This stew is hearty enough to eat alone but pairs well with Couscous! If you would like to try this with the Gnoochi, simply add 1 cup to the stew in step 8.


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