![[Low-Carb] Kale, Chickpea & Coconut Stew](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/low-carb-coconut-veggie-stew-55d6636f-0d516499.jpg)
[Low-Carb] Kale, Chickpea & Coconut Stew
with Crushed Peanuts
- Peanuts
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
- Lupin
Ingredients
1 packet
Light Coconut Milk
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Kale
1 packet
Pea Pods
1 sachet
Vegetable Stock Pot
1
Zucchini
2
Garlic
1 packet
Ginger Paste
1 packet
Chickpeas
(May be present: Gluten, Soy, Lupin.)
1
Carrot
1 sachet
Southeast Asian Spice Blend
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the zucchini and carrot into small chunks. Place the zucchini and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Bake until tender, 20-25 minutes.
While the veggies are roasting, drain the chickpeas (see ingredients). Finely grate the ginger. Finely chop the garlic. Trim the snow peas and cut in half. Thinly slice the kale, discarding any larger pieces of stalk if you like.
Heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the ginger and the garlic and cook until fragrant, 1 minute. Add the drained chickpeas, Southeast Asian spice blend and cook until fragrant, 1 minute.
Add the light coconut milk, soy sauce and vegetable stock pot. Stir well to combine and bring to a simmer. Add the snow peas and cook until softened slightly, 2-3 minutes.
Stir in the kale and cook until wilted, 2 minutes. Stir in the roasted veggies. TIP: Add a splash of water if the stew looks too thick!
Divide the coconut stew between bowls. Sprinkle over the crushed peanuts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty, fresh flavours, though some found it a bit bland and suggested doubling the spice mix for more punch.
- Ease of prep: Quick and easy to prepare, with roasted veggies adding depth to the simple one-pot stew.
- Suggestions: Several recommended serving with rice or bread to soak up the sauce and make it more filling.
- Leftovers: Some found it made enough for lunch the next day, while others felt portions were small for larger families.
- Texture: A few found the kale too chewy; consider adding it earlier or swapping for spinach or bok choy.
