Indian-Flavored Vegetable Stew

February 5, 2008

From Eating Well magazine, Winter 2003

Ingredients:

  • 1 Tbsp olive oil
  • 3 large onions, coarsely chopped
  • 1 tsp cumin seed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/8 tsp cayenne pepper
  • 1 pound sweet potatoes, peeled and cut into 1 inch chunks
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1 19-ounce can chickpeas, rinsed
  • 1 14 1/2-ounce can crushed tomatoes
  • 1 pound peeled baby carrots
  • 1/4 cup fresh chopped cilantro

Directions:

  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, stir in, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom, and cayenne; cook, stirring until fragrant, 30 to 60 seconds. Add sweet 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, partially covered, stirring occasionally and adding ½ cup water, if needed, until sweet potatoes and carrots are tender. Stir in cilantro. Serve over brown rice and with a huge spinach salad.

Posted by Kerry | Filed Under Recipes 

Comments

Got something to say?