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Indian Vegetable Stew

  • Author: Ingrid DeHart
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x


In this Indian Vegetable Stew, vegetables and chickpeas or chicken are coated in a velvety sauce made with tomatoes, coconut milk and Indian spices.


  • 2 tablespoons coconut oil
  • 1 large onion, peeled and chopped
  • 1 pound boneless skinless chicken thighs, cut into chunks (paleo)


  • 1 (15 ounce) can chickpeas drained and rinsed (vegan)

Curry Sauce


  • 1 cup turnips, cut into chunks
  • 3 cups sweet potatoes, cut into chunks
  • 2 cups cauliflower, cut into medium florets
  • 2 cups zucchini, cut into medium cubes
  • 2 cups baby spinach, coarsely chopped
  • 1 cup frozen peas
  • Celtic sea salt
  • Cilantro for garnish



  1. In a large soup pot, heat oil on medium-low, add onion and sauté 5 minutes until soft.
  2. Make the sauce: In a blender add the garlic, ginger, tomato sauce, coconut milk, water, cashews, curry powder, turmeric and garam masala. Blend until smooth. Don’t bother to taste it at this point, the flavors will be sharp but will mellow once cooked.
  3. Add chicken or chickpeas to the onions, stir.
  4. Pour the sauce into the pot along with the turnips and sweet potatoes. Bring to a boil, turn down and simmer for 15-20 minutes, stirring occasionally, until sweet potatoes are beginning to get soft.
  5. Add cauliflower and zucchini. Let cook 3-5 minutes until vegetables are tender.
  6. Rinse the peas in hot water to defrost.
  7. Add peas and spinach to stew. Simmer 1 minute. Turn off the heat.
  8. Taste for seasoning, you may want to add more curry powder or salt, different curry powders have different tastes.
  9. Serve topped with cilantro.
  10. Store leftovers in an airtight container for up to 5 days or freeze for a month.


Nutrition information is with chicken.

  • Prep Time: 15 minutes
  • Cook Time: 25
  • Category: Main Dish, Lunch, Stew
  • Method: Simmer
  • Cuisine: Vegan, Paleo, Gluten-Free, Dairy-Free, Nut Free Option

Keywords: Indian stew, vegetable stew, Indian vegetable stew with coconut milk