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!
This recipe has been modified from Alison Roman’s recipe in the New York Times.
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