Vegetable Stew from Northern India
photo by Annacia
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cardamom
- 1⁄8 teaspoon cayenne pepper
- 1 lb new potato, scrubbed and quartered
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1 (19 ounce) can chickpeas, rinsed
- 1 (14 ounce) can crushed tomatoes, preferably fire-roasted
- 1 lb baby carrots
- 3⁄4 cup fresh cilantro, chopped
- 3⁄4 cup low-fat plain yogurt (optional)
directions
- Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook until fragrant about 1 minute.
- Add ground cumin, coriander, cinnamon, cardamom and cayenne. Cook stirring until fragrant, for about 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer.
- Reduce heat to low and simmer partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender for about 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
- Nutrition Per serving: 264 Calories; 4 g Fat; 1 g Sat; 2 g Cholesterol; 51 g Carbohydrates; 9 g Protein; 10 g Fiber; 604 mg Sodium; 997 mg Potassium 3 Carbohydrate Serving Exchanges: 2 starch, 2 vegetable, 1 very lean meat.
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Reviews
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Very tasty indeed. I made this early in the morning and let it sit in the fridge all day to allow the flavors to get all friendly. I actually found that it had mellowed and added the juice of a lemon wedge to my serving which really added a lovely boost. This is simple to put together and used things that I almost always have at hand. I'll happily make this again.
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I really enjoyed this. Made for the new kids on the block game. I found the spice to be just right. I did not have any cardamom - so I left it out. It was quick easy and VERY satisfying. Crusty bread to dip in the sauce is a must. I used the sour cream and dried cilantro. Thanks this will go in my regular rotation for my veggie nights.
RECIPE SUBMITTED BY
pink cook
United States
I learned how to cook since I was young helping my dear Mom in the kitchen.
Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.