Vegetarian Indian Stew

Expand your culinary repertoire to include a vegetarian stew and a spicy Indian dish in one fell swoop with this tasty fall fare. ...MORE + LESS -

2 tablespoons butter

2 cups chopped (1/2 inch) onions

1/2 teaspoon salt

2 teaspoons garam masala

2 tablespoons curry powder

2 teaspoons grated gingerroot

2 cloves garlic, chopped

1 cup chopped (1/2 inch) peeled carrots

1 cup chopped (1/2 inch) peeled potatoes

1 cup vegetable broth

1 can (796 mL/28 oz) fire roasted diced tomatoes, undrained

1 can (540 mL/19 oz) chick peas, drained, rinsed

1 cup canned light coconut milk

3 cups cooked basmati rice

2 tablespoons chopped fresh cilantro, if desired

2 tablespoons sliced scallions, if desired

6 tablespoons yogurt, if desired

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1

In 5-quart Dutch oven, melt butter over medium-high heat. Add onions; cook about 3 minutes or until softened. Add salt, garam masala and curry powder; cook 3 to 5 minutes or until fragrant and brown. Add gingerroot and garlic; cook 1 minute. Add carrots and potatoes; cook 2 minutes. Add broth; simmer about 5 minutes or until potatoes and carrots are softened. Add tomatoes, chick peas and coconut milk; stir to combine.
2

Heat to boiling; reduce heat to medium-low. Simmer 30 to 45 minutes or until carrots and potatoes are tender and liquid is slightly reduced. Remove from heat; cool slightly.
3

Serve over rice, and top with remaining ingredients.

Can't call it dinner without meat? No problem--top the stew with broiled shrimp or shredded deli rotisserie chicken.
While jasmine or basmati are the obvious choices for rice to accompany this stew, plain white or brown rice will work well, too.
Curry powder is a blend of several spices, and all are typically different. Try different blends until you find your favourite!