Best Vegetarian Indian Stew Recipes
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.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 17
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
15 MINUTE VEGETARIAN INDIAN CHICKPEA STEW (CHANA MASALA)
Steps:
- Part I (5minutes) 1. Set stove to high, and add in a small amount of olive oil, margarine or butter to a deep frying pan or pot. 2. Once oil is very hot, add in onions and stir. 3. Add turmeric and stir -- cook until onions are slightly caramelized. (Be careful as turmeric will stain your clothes and appliances.) 4. Add in tomato and bring to boil. Part II (5 minutes) 5. Add in chickpeas, stir and bring to boil (5 minutes). Then reduce to a low-medium heat. Part III (5minutes) I do this part while the chickpeas are cooking to save time. 6. Chop, then add in all of the ingredients listed in Part III above, stir and serve. It is important NOT to let either garam masala or ginger boil for a long time, or else it adds a bitter flavour -- hence these two ingredients are added last. If you prefer softer or more flavourful chickpeas, then simmer on a low heat for 1-2 hours or store in the fridge overnight. This dish stores well in the fridge and freezes well -- it always tastes even better the next day once the spices have soaked in. Serve with hot, steamed rice (Basmati or any long grain rice) or with Pita bread. If serving with rice, I get the rice cooking before I start this recipe, so that it cooks while I prep and cook the beans -- like I said, no more than 15 minutes, from start to finish, including all chopping.
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