Name: Curried chickpea and fish stew
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 Tbsp oil; 1 onion; 1 medium carrot; 150g greens of your choice ( see above),; 1 Tbsp curry powder; ½ tsp turmeric; 1 tomato, chopped; ½ tsp palm sugar (optional); 1 tsp grated fresh ginger; 2 garlic cloves, minced; 1 lemongrass; 1 cup vegetable stock; 1 can of light coconut milk; 1 can of chickpeas, drained; 2 white fillet fish ( cod or haddock) or 200g raw prawns; 1 red chillii (optional); Salt and pepper; To serve: chopped coriander, lime wedges

Curried chickpea and fish stew

20 Jul 2017

by Dinna

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Background

This curried chickpea and fish stew is an Asian inspired curry - combining South-East Asian and Indian ingredients. I used a mixture of white fish and prawns, but almost any seafood would be fine. I made it mild, so children could enjoy it too - but do add a chilli, if you want it more spicy! As for your greens, you can make it with spring greens, broccoli, green beans, kale, spinach, broad beans, peas, mangetouts etc. Serve it with jasmine rice.

Ingredients

1 Tbsp oil
1 onion
1 medium carrot
150g greens of your choice ( see above),
1 Tbsp curry powder
½ tsp turmeric
1 tomato, chopped
½ tsp palm sugar (optional)
1 tsp grated fresh ginger
2 garlic cloves, minced
1 lemongrass
1 cup vegetable stock
1 can of light coconut milk
1 can of chickpeas, drained
2 white fillet fish ( cod or haddock) or 200g raw prawns
1 red chillii (optional)
Salt and pepper
To serve: chopped coriander, lime wedges

Instructions

Finely chop the onion, garlic and carrot. Cut the lemongrass in half (remove the hard outer layer first). Slice the chilli, if used. Slice or chop the greens of your choice.
Heat the oil in a large saucepan over medium heat.
Add the onion & carrot, and sauté for 5 minutes under cover. Add the curry powder, turmeric, sugar, ginger, garlic, lemongrass and chilli – stir for a minute or two.
Pour in the vegetable broth and coconut milk, then add the drained chickpeas. Season with salt and pepper to taste.
Cover and cook on low heat for 20 minutes.
Add the greens and cook for 5 minutes. Add the fish, cover and cook for 5 minutes, until the fish is cooked through.
Serve with chopped coriander leaves scattered on top and a piece of lime to squeeze over the dish.