This Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas recipe is incredibly wholesome and delicious. Collard greens braised in coconut milk and curry spice until velvety and tender with potatoes and chickpeas for extra heartiness. This creamy, vegan-friendly stew is made in 1-pot and is like a warm, comforting hug.

curry coconut stew in bowl with spoon

Now, when it comes to greens, good ole southern collard greens are one thing, but have you ever had braised collard greens before? Hold up, let’s rewind that back just a little bit. Correction, have you ever had curry coconut braised collard greens in coconut milk, curry powder, and more? The flavor profile is so so so good + intense and downright amazing y’all! The greens break down and get tender and absorb all the goodness they’ve been simmering away in.

curry coconut stew with potatoes and chickpeas in bowl with spoon

Why You’ll Love This Curry Coconut Stew:

  • EASY: This recipe is wildly easy and simple!
  • DELICIOUSLY SIMPLE: It’s all made in one pot, and this recipe will take you 30 minutes or less!
  • PACKED WITH FLAVOR: Spices like curry + cumin offer such a warm and robust taste thanks to their unique flavor notes. Coconut milk imparts a delicious, luxurious creaminess.
  • HEARTY: Although this dish is plant-based, there is plenty of heartiness with a filling bite.
ingredients for curry coconut stew in bowls

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Onion, garlic, curry powder, cumin, coriander, potatoes, chickpeas, collard greens, coconut milk, broth, and ginger paste.
sautéed onion in pot with wooden ladle
broth being poured into pot with collard greens and potatoes

How To Make This Coconut Curry Stew:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. In a large dutch oven, heat the olive oil over medium heat. Add the onion and sauté until the onion is translucent. Then add the garlic and continue sautéing until the garlic is fragrant.
  2. Stir in the spices and lightly toast for about 1-2 minutes.
  3. Then add the potatoes, chickpeas, collard greens, coconut milk, broth, and ginger. Stir all ingredients well to fully combine. Let the mixture simmer for 30-35 minutes or until the potatoes and greens are tender.
  4. Serve the coconut curry stew immediately in bowls with a garnish of fresh chopped parsley if desired. 💛!
blue pot with curry coconut stew and silver ladle

I love how this dish is so simple yet elevated. As an individual with a Caribbean background, spices like curry are like home and offer that familiar taste that I’m happy to bring to this recipe. Additionally, I firmly believe that this is a dish anyone will enjoy, despite dietary preferences.

white bowl with curry coconut stew and spoon

What To Serve With Your Stew:

You can enjoy this coconut curry stew just as it is or serve this recipe with some white rice (or rice of choice) for the coziest meal! Other great options to serve alongside include quinoa, farro, riced cauliflower, barley, couscous, chopped cabbage, and orzo, to name a few…or a ton, ha! There are so many ways to make this a great lunch or dinner!

spoon full of curry coconut stew in white bowl with spoon

This Curry Coconut Stew is clicking on all cozy-comfort cylinders, y’all. Don’t miss out on this goodness. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More extra delish eats:

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curry coconut stew in bowl with spoon

Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8
  • Category: Main Dishes
  • Method: Stovetop
  • Cuisine: American
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Description

This Curry Coconut Stew with Collard Greens, Potatoes & Chickpeas recipe is incredibly wholesome and delicious. Collard greens braised in coconut milk and curry spice until velvety and tender with potatoes and chickpeas for extra heartiness. This creamy, vegan-friendly stew is made in 1-pot and is like a warm, comforting hug.

Ingredients

  • 3 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 6 cloves of garlic, finely minced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Kosher salt & fresh ground black pepper, to taste
  • 2 medium russet potatoes, peeled & cut into 2-inch cubes (or sweet potatoes as sub)
  • 2 (15-ounce) cans garbanzo beans (chickpeas), rinsed & drained
  • 2 cups roughly chopped collard greens, packed
  • 2 (14-ounce) cans full-fat coconut milk
  • ½ cup vegetable broth
  • 1 teaspoon ginger paste (or fresh grated ginger)
  • Cooked white rice (or rice of choice), for serving- optional
  • Fresh chopped parsley, for garnish- optional

Instructions

  1. In a large dutch oven or deep sauté pan, heat the olive oil over medium heat. When hot, gently swirl the pan to evenly coat the bottom. Add the onion and sauté until the onion is translucent and lightly caramelized, about 5-6 minutes. Then add the garlic and continue sautéing until the garlic is fragrant, about 1-2 minutes. 
  2. Add the curry powder, cumin, coriander, and salt/pepper- to taste and use a wooden utensil to stir the spices to combine. Let the spices warm up and lightly toast for about 1-2 minutes.
  3. Then add the potatoes, garbanzo beans/chickpeas, collard greens, coconut milk, broth, and ginger. Stir all ingredients well to fully combine. Let the mixture simmer for 30-35 minutes or until the potatoes are fork-tender and the greens are silky and tender as well. Reduce the heat to medium-low if needed.
  4. Give the dish a taste test and adjust with more salt/pepper to preference. Then serve immediately in bowls with a topping of your rice of choice, as desired, with a garnish of fresh chopped parsley- optional. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: Ashley McLaughlin