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Curried chickpea and fish stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Fusion, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp oil
  • 1 onion
  • 1 medium carrot
  • 150 g 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

Method
 

  1. 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.
  2. Heat the oil in a large saucepan over medium heat.
  3. 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.
  4. Pour in the vegetable broth and coconut milk, then add the drained chickpeas. Season with salt and pepper to taste.
  5. Cover and cook on low heat for 20 minutes.
  6. Add the greens and cook for 5 minutes. Add the fish, cover and cook for 5 minutes, until the fish is cooked through.
  7. Serve with chopped coriander leaves scattered on top and a piece of lime to squeeze over the dish.