Vegan – See here for my Coconut Bean Noodle Stew Recipe
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
- 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 15 oz can of chickpeas
- 1 15 oz can of cannellini beans
- 1 15 oz can of diced tomatoes
- 1-1.5 cups veggie stock
- 2 cups coconut milk
- 8 oz rice noodles
- 2 cups spinach (loosely chopped)
- Salt/Pepper (to taste)
- 2 tsp red pepper flakes
- 2 tsp cumin
- 2 tsp turmeric
- 2 tbsp shallots
- 2 tbsp chli crisp
- 2 tbsp chili oil
- 1 bunch cilantro (chopped)
- 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.
- 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.
Hungry for more recipes? Look no further than here!