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Spicy Indian Vegetable Stew

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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Indian Vegetable Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Heat the vegetable oil in a large pot over medium heat.
  2. 2.Add the chopped onion and cook until softened, about 5 minutes.
  3. 3.Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
  4. 4.Add the curry powder, ground cumin, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices and release their flavors.
  5. 5.Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
  6. 6.Add the sliced carrots, diced potato, cauliflower florets, green beans, and frozen peas to the pot. Season with salt to taste.
  7. 7.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
  8. 8.Taste and adjust the seasoning if needed.
  9. 9.Serve the Spicy Indian Vegetable Stew hot, garnished with fresh cilantro.
  10. 10.Enjoy!

lightbulb_outline Tips

  • chevron_rightFeel free to customize the vegetable selection based on your preferences or what you have on hand.
  • chevron_rightIf you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether.
  • chevron_rightFor added protein, you can add cooked chickpeas or tofu to the stew.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • chevron_rightThis stew also freezes well, so you can make a big batch and save some for later.