This was a healthy, mighty flavorful vegan/vegetarian stew. There are a lot of options you could use with this recipe in terms of vegetables: carrots, broccoli, peas, red pepper, cauliflower, spinach to name a few. I used what I had on hand so by all means adjust this recipe to suit your own needs/tastes.
While we made this Vegan/Vegetarian it could easily be made with chicken stock and cut up chicken breasts - again lots of flavor. Plus the added tumeric with the ginger gives a good immune boost especially when in the depths of freezing winter. There is nothing better than a good curry during winter. Any way you make it, a hearty, healthy lunch or dinner.
2 Tblsp. Avocado oil
1 small onion, diced
2 minced garlic cloves
1 tsp. finely minced ginger
1/4 cup diced green pepper
1 stalk of celery, sliced on diagonal, and add minced leaves
3 small swiss chard leaves and stalk, finely sliced in ribbons
2-3 roma tomatoes, diced
3/4 lb. diced potatoes, we used red fingerling - any potato that holds up well steamed/simmered
1 cup vegetable stock, divided
1/2 tsp. tumeric, 3 tsp. Madras curry powder, salt to taste
big handfull of finely chopped fresh cilantro, and fresh basil
400 ml can full fat organic coconut milk - guar gum, sugar free (we use this brand)
398 ml. can organic chick peas, drained and rinsed well
1 Tblsp. potato starch
Heat up a large pan/braiser with the Avocado oil on low medium heat. Add the onion, garlic, ginger, green pepper and celery to the pan. Saute until fragrant and the onions are translucent - about 4 minutes. Then add the swiss chard, tomatoes, tumeric, and Madras curry powder, salt and continue to saute until the swiss chard starts to welt. Pour in 3/4 cup vegetable stock, potatoes and stir to combine. Turn down to low and lid on keep on a low simmer stirring occasionally for the next 15-18 minutes until the potatoes are fork tender.
Next add in the fresh cilantro and basil, and drained chick peas mixing well. To the remainder 1/4 cup of stock add 1 Tblsp. potato starch stirring to incorporate. Add to the curry dish stirring well, then pour in the coconut milk, again stirring well until it begins to thicken.
Keep on a low simmer for 5-10 minutes stirring throughout, and serve hot over cooked rice.