A good stew has complex flavor and this one is no exception. When it comes to warming, delicious meals, this is our go-to: we can’t get enough of the sweet and heat combo that comes together so well in every bowl.
Vegetarian Coconut Curry Stew with Bowery Mustard Frills
Prep: 10 minutes | Cook: 35 minutes Serves 4-6
Made for Bowery By
Chef Eric Adjepong is a Top Chef alum and Top Chef Amateurs judge. As a first-generation Ghanaian-American born and raised in New York City, Adjepong sources the flavors and influences in his cooking from many of the West African dishes he grew up eating.
Featured Bowery Ingredients
- 1 1/2 cups uncooked jasmine or basmati rice
- 2 14 ounce cans coconut milk (one for rice, the other to be added with stock)
- 1 1/4 cups water
- 1 teaspoon sugar
- pinch of salt
- 3 scotch bonnets (habanero peppers are a good substitute)
- 1/2 cup white balsamic
- pinch of sugar
- pinch of salt
- vegetable oil
- 2 yellow onions, small dice
- 1 green bell pepper, medium dice
- 5 cloves garlic, thin slice
- 3 tablespoons fresh Thyme leaves
- 5 green onions, thinly sliced
- 3 tablespoons curry powder
- 2 tablespoons tomato paste
- 1 pint chicken stock
- 28 ounces chickpeas
- Bowery Mustard Frills, 1.5 oz
- Salt and pepper, to taste
- 1 lemon, juiced, for topping
Make it Vegan
For a vegan preparation, swap chicken broth for vegetable broth.
- Thoroughly rinse rice under running water until the water from the rice runs clear. Remove as much starch from the rice as possible.
- In a saucepan, combine the first can of coconut milk, water, sugar, and salt. Stir until sugar is dissolved.
- Stir in rice. Bring mixture to a boil over medium heat. Cover once boiling and reduce heat, allowing to simmer for 18 to 20 minutes, until rice is tender.
- Allow to rest for 10 minutes before fluffing with a fork and serving.
- Make a scotch bonnet (or habanero) ferment. Blend peppers and white balsamic vinegar with a pinch of both salt and sugar. Set aside.
- In an appropriate size pot over medium high heat add 3 tablespoons of vegetable oil and cook onions and bell pepper until translucent, about 7 minutes.
- Add garlic, thyme, green onion and curry powder and cook until fragrant, 1-3 minutes. Add tomato paste and cook for an additional 2 minutes.
- Add the second can of coconut milk and chicken stock then season with salt to taste. Bring to a boil then lower to a simmer, reduce the curry for 10-15 minutes over medium low heat.
- Add in fermented hot sauce mixture a teaspoon at a time, allowing about 20 seconds before tasting to assess the heat. Once your desired heat level is reached, allow to reduce.
- Add chickpeas and Mustard Frills to the curry. Cook for an additional 3-5 minutes. Garnish with more green onion if desired.
- Serve over coconut rice with a squeeze of lemon.