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    You are in: Home / Recipes / Vegetable Stew from Northern India Recipe
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    Vegetable Stew from Northern India

    Vegetable  Stew  from  Northern  India. Photo by Annacia

    1/1 Photo of Vegetable Stew from Northern India

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    pink cook's Note:

    This is a very good vegetarian dish with lots of flavor. A recipe from one of my Eating Well Magazines. Enjoy it.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on June 12, 2010


      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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    • on April 19, 2010


      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.

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    Nutritional Facts for Vegetable Stew from Northern India

    Serving Size: 1 (430 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 245.4
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 671.5 mg
    Total Carbohydrate 47.7 g
    Dietary Fiber 8.6 g
    Sugars 7.7 g
    Protein 7.4 g

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