VEGETARIAN INDIAN STEW

Vegetarian Indian Stew image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 17

Previous Next

Ingredients

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 (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (19 oz) Progresso™ 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

Steps:

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.
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.
Serve over rice, and top with remaining ingredients.

Nutrition Facts : Calories 360, Carbohydrate 61 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g