I-Kiribati Curried Breadfruit & Chickpea Stew – Authentic Kiribati Recipe

Hearty atoll stew simmering starchy breadfruit in golden turmeric-coconut gravy.

Country of Origin
🇰🇮 Kiribati (Micronesia, Oceania)
Dietary Profile
vegan
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Cubed breadfruit (or Yukon potato), Chickpeas, Spinach, Mild curry powder, Coconut milk

Ingredients for I-Kiribati Curried Breadfruit & Chickpea Stew (4 Servings)

  • 1.25 lbs (or 2.5 cups) cubed breadfruit (or Yukon potato), prepped into bite-sized pieces
  • 1.5 cups chickpeas, washed and trimmed
  • 1 cup spinach
  • 1 medium onion and 3 cloves garlic, finely minced with mild curry powder
  • 1.5 tbsp traditional Kiribati seasoning (coconut milk, onion, garlic)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown cubed breadfruit (or Yukon potato) for 5 minutes.
  2. Add minced onion, garlic, mild curry powder, and coconut milk, onion, garlic, stirring for 2 minutes until deeply aromatic.
  3. Add chickpeas and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in spinach right before serving warm.

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