Vegan
This hearty and flavorful Indo-Thai stew is here to wipe away your winter blues. Slurp up some noodles and enjoy the numerous textures to accompany the balanced spices. I also love the Italian-style cannellini beans paired with the chickpeas, Indian flavors, and Thai elements. It truly is a mélange of flavors in one big bowl. I was inspired by another New York Times recipe but made my ChiVeg modifications. See below for my coconut bean noodle stew recipe. If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Coconut Bean Noodle Stew Recipe
A flavorful Indo-Thai coconut bean noodle stew recipe to keep you warm and cozy!
4
servings30
minutes40
minutesIngredients
- Stew Ingredients
4 tbsp olive oil (3 for the stew and 1 for the chickpeas)
1 red onion (or yellow, diced)
2 tbsp ginger (minced)
5 cloves garlic (minced)
1 can 15 oz of chickpeas
1 can 15 oz of cannellini beans
1 can 15 oz of diced tomatoes
1-1.5 cups veggie stock
2 cups coconut milk
8 oz rice noodles
2 cups spinach (loosely chopped)
- Spices
Salt/Pepper (to taste)
2 tsp red pepper flakes
2 tsp cumin
2 tsp turmeric
- Garnish
2 tbsp shallots
2 tbsp chli crisp
2 tbsp chili oil
1 bunch cilantro (chopped)
Directions
- Chop the vegetables and prepare your noodles according to the package.
- In a dutch oven or deep pot, heat up 3 tbsp of olive oil on medium heat. When it’s ready, add your onions and sauté for about 3 minutes.
- Then add your garlic, ginger, and spices. Sauté it all for about 2 minute and add the beans.
- Let the beans sauté in the oil for about 5 minutes till they get a char. Take about 1 cup of beans out of the pan, set aside and heat your 1 tbsp of olive oil in a small frying pan. Add the chickpeas that were taken out and let them sizzle.
- In your dutch oven or pot, use a potato masher or wooden spoon to mash up some of the beans to thicken the sauce.
- Add stock, then coconut milk and simmer for 45 minutes to thicken your stew. If you need it to be thicker, add a bit more coconut milk. If you want it soupier, add more veggie stock.
- While your stock is simmering, in a small pot, heat up your olive oil for the shallots on high heat. When it’s hot, add them into the pan and stir for 7 minutes making sure they are sautéing but don’t burn. Add a bit of salt on the shallots to prevent from burning.
- Once you’ve reached the consistency you like, then add your spinach, salt/pepper and red pepper flakes. Stir them all for 2-3 minutes.
- Then add your noodles and stir them in the stew.
- Now it’s time to assemble your coconut bean stew! Put the stews into serving bowls. Top with cilantro, chili crisp, chili oil, shallots, and the crispy beans.
Notes
- I usually add a bit more turmeric/cumin but just start out with 2 tsp each.
- Want more spice? Add more red pepper flakes and some cayenne – remember that the chili oil and chili crisp will add more spice to it.
- Want your stew to be thicker? Add more coconut milk.
- Want your stew to be thinner? Add more vegetable stock.
- If you want more noodles, add the entire package instead of just half.
- Try other greens like kale and swiss chard if you don’t have spinach.
- I love using the chili onion crunch from Trader Joe’s as my chili crisp.
- If you don’t have chili oil, olive oil is a nice substitute but it is not going to add more spice.
- If you don’t have shallots, you can use red onions instead.
This recipe has been modified from Alison Roman’s recipe in the New York Times.
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