Name: Vegetable Stew from Northern India
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
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)

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Recipe by pink cook

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Vegetable Stew from Northern India created by Annacia

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

Ready In:: 1hr 30mins
Serves:
Units:

2

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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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RECIPE MADE WITH LOVE BY

@pink cook

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@pink cook

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"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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photo by Annacia

6/12/2010

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review by Annacia

6/12/2010

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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review by Patti OFurniture

4/19/2010

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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creation by pink cook

4/13/2010

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