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Vegetarian Indian Stew
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Try a flavor-packed vegetarian stew with a spicy Indian twist for a delightful fall meal.
Ingredients:
  • 2 tablespoons butter
  • 2 cups chopped (1/2 inch) onions
  • 1/2 teaspoon salt
  • 2 teaspoons garam masala
  • 2 tablespoons curry powder
  • 2 teaspoons grated gingerroot
  • 2 cloves garlic, chopped
  • 1 cup chopped (1/2 inch) peeled carrots
  • 1 cup chopped (1/2 inch) peeled potatoes
  • 1 cup vegetable broth
  • 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1 can (19 oz) Progresso™ chick peas, drained, rinsed
  • 1 cup canned light coconut milk
  • 3 cups cooked basmati rice
  • 2 tablespoons chopped fresh cilantro, if desired
  • 2 tablespoons sliced scallions, if desired
  • 6 tablespoons yogurt, if desired
Instructions:
  • In a 5-quart Dutch oven, melt butter over medium-high heat. Sauté onions until softened. Stir in salt, garam masala, and curry powder until fragrant and slightly browned. Add gingerroot and garlic, cooking for an additional minute. Toss in carrots and potatoes, cooking for 2 minutes. Pour in broth and simmer until vegetables are tender. Finish by adding tomatoes, chickpeas, and coconut milk, stirring well to combine. Enjoy your flavorful dish!
  • Bring the pot to a boil, then lower the heat to medium-low. Let it simmer for 30 to 45 minutes until the carrots and potatoes are tender and the liquid has slightly reduced. Take it off the heat and allow it to cool slightly before serving.
  • Spoon over a bed of fluffy rice and generously sprinkle with the leftover ingredients.

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