
Spicy Indian Vegetable Stew
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Indian Vegetable Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat the vegetable oil in a large pot over medium heat.
- 2.Add the chopped onion and cook until softened, about 5 minutes.
- 3.Stir in the minced garlic and grated ginger, and cook for an additional 1 minute.
- 4.Add the curry powder, ground cumin, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices and release their flavors.
- 5.Pour in the diced tomatoes with their juices and the vegetable broth. Stir well to combine.
- 6.Add the sliced carrots, diced potato, cauliflower florets, green beans, and frozen peas to the pot. Season with salt to taste.
- 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.Taste and adjust the seasoning if needed.
- 9.Serve the Spicy Indian Vegetable Stew hot, garnished with fresh cilantro.
- 10.Enjoy!
lightbulb_outline Tips
- Feel free to customize the vegetable selection based on your preferences or what you have on hand.
- If you prefer a milder stew, reduce the amount of cayenne pepper or omit it altogether.
- For added protein, you can add cooked chickpeas or tofu to the stew.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This stew also freezes well, so you can make a big batch and save some for later.