indian vegetable stew


1   tablespoon extra-virgin olive oil
3   large onions, coarsely chopped (4 cups)
4   cloves garlic, minced
1   teaspoon cumin seed
1   teaspoon ground cumin
1   teaspoon ground coriander
1/2  teaspoon ground cinnamon
1/4  teaspoon cardamom
1/8  teaspoon cayenne pepper
1   pound new potatoes, 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   pound mini carrots
3/4  cup chopped fresh cilantro
3/4  cup low-fat plain yogurt, (optional)


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, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes.
2. 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, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

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