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Coconut Curried Veal & Vegetable Stew

Prep Time:
20 mins.
Cook Time:
65 mins.


  • 1 1/2 tablespoons olive oil
  • 1 pound veal for stew, cut into ½” pieces
  • 1 carrot (3 oz.), cut into ½” slices
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 1 can (13.5 oz.) lite coconut milk
  • 1 cup reduced-sodium chicken broth or water
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 can (15.5 oz.) chick peas, drained and rinsed
  • 1 zucchini (7 oz.), cut lengthwise in half then crosswise into 1-inch pieces
  • 1 cup cauliflower florets (4 oz.)
  • Chopped cilantro for garnish
  • Cooked jasmine rice, if desired


  1. Heat olive oil in 5-quart Dutch oven over medium-high heat; add veal and cook in batches, until well browned on all sides, removing pieces to plate as they brown and adding more oil if needed.
  2. In drippings remaining in Dutch oven, over medium heat, cook carrot, garlic and ginger 2 minutes, stirring occasionally.
  3. Return veal to Dutch oven; add coconut milk, broth, curry powder, cumin and salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes.
  4. Stir in chick peas, zucchini and cauliflower; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until veal and vegetables are tender. Sprinkle stew with cilantro. If desired, serve stew with jasmine rice.

Source: Funded by the Beef Checkoff