Coconut Flavoured Vegetable Stew- Pitta Recipe

Prepare aromatics and vegetables

Peel and finely chop the onion so you have about 1 cup. Mince 3 garlic cloves and grate about 1 tablespoon fresh ginger. Peel and slice the carrots, dice the red bell pepper, halve and slice the zucchini, dice the potatoes into 1/2-inch pieces, and cut cauliflower into florets. Drain and rinse one 400g can of chickpeas; set aside.

Sauté aromatics

Heat 2 tablespoons coconut oil in a large heavy-bottomed pot or deep skillet over medium heat. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Toast spices

Stir in 2 teaspoons curry powder, 1 teaspoon ground turmeric and 1 teaspoon ground cumin. Cook with the aromatics for 30–45 seconds to bloom the spices, stirring constantly so they don't burn.

Build the stew

Add 2 tablespoons tomato paste and cook 1 minute, stirring to coat the aromatics. Add the diced potatoes and carrots to the pot and stir to combine with the spice mixture. Pour in 500 ml vegetable stock, scrape up any browned bits from the bottom, and bring to a gentle simmer.

Simmer vegetables

Reduce heat to medium-low, cover, and simmer for 10 minutes. After 10 minutes add the cauliflower florets, red bell pepper and zucchini. Cover and simmer another 8–10 minutes until the potatoes and carrots are nearly tender.

Finish with chickpeas and coconut milk

Stir in the rinsed chickpeas and pour in 400 ml coconut milk. Gently stir to combine, increase heat to bring the stew to a low simmer (do not boil vigorously). Cook uncovered for 6–8 minutes so flavors meld and the stew thickens slightly.

Season and balance

Add 2 tablespoons lime juice, 1.5 teaspoons salt, 1/2 teaspoon black pepper and 1 teaspoon brown sugar or palm sugar (if using). Taste and adjust seasoning: add more salt, lime juice or sugar as needed to balance acidity and sweetness. Remove from heat and stir in 1/4 cup chopped fresh cilantro.

Warm the pitta breads: heat them briefly in a dry skillet over medium heat for 30–60 seconds per side, or wrap in foil and warm in a 160°C (325°F) oven for 5–8 minutes.

Optional yogurt drizzle: spoon 1/2 cup plain yogurt or dairy-free yogurt into a small bowl, thin slightly with a teaspoon of water or lime juice if desired, and season with a pinch of salt.

Assemble: Cut a pocket or split each warmed pitta. Spoon 1 generous ladle (about 3/4–1 cup) of the coconut vegetable stew into each pitta. Add a drizzle of yogurt if using, top with extra cilantro leaves and a sprinkle of toasted coconut flakes for texture. Serve with lime wedges on the side to squeeze over.

Leftovers & storage: Cool leftover stew to room temperature and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or coconut milk to loosen before stuffing pittas again.