Masala Vegetable Stew
This is out of "The Vegetarian Times Complete Cookbook"
1 Tbsp. vegetable oil
2 medium onions, chopped
2-3 cloves garlic, minced
4 medium potatoes, peeled and diced
4 carrots, sliced
1/2 medium head cauliflower, cut into bite-sized pieces
2 c. frozen green beans
1 to 2 tsp. grated fresh ginger
2 fresh mild chiles, seeded and minced (I cheated here and used a can of green chiles)
2 tsp. garam masala or curry powder, or to taste
1 tsp. coriander
1/2 tsp. tumeric
1 15-oz can light coconut milk
salt to taste
1 c. frozen peas
1/4 tsp. chopped cilantro
Heat the oil in a large soup pot over medium heat. Add the onions and cook, stirring often, until the onions are golden. Add the potatoes, carrots and 2 c. water and bring to a boil. Cover and cook gently until the potatoes are partially tender, about 10-15 minutes. Add the cauliflower, green beans, ginger, garam masala, chiles, coriander and tumeric. Continue to cook gently, covered, until the vegetables are tender, for 20 minutes.
Mash some potatoes against the side of the pot to thicken the stew. Stir in the coconut milk and season to taste with salt. If time allows, let the stew sit for an hour or so before serving.
Just before serving, heat the stew and taste and correct the seasoning. Add the peas and cilantro, cook just until the peas are heated through, and serve.
1 Tbsp. vegetable oil
2 medium onions, chopped
2-3 cloves garlic, minced
4 medium potatoes, peeled and diced
4 carrots, sliced
1/2 medium head cauliflower, cut into bite-sized pieces
2 c. frozen green beans
1 to 2 tsp. grated fresh ginger
2 fresh mild chiles, seeded and minced (I cheated here and used a can of green chiles)
2 tsp. garam masala or curry powder, or to taste
1 tsp. coriander
1/2 tsp. tumeric
1 15-oz can light coconut milk
salt to taste
1 c. frozen peas
1/4 tsp. chopped cilantro
Heat the oil in a large soup pot over medium heat. Add the onions and cook, stirring often, until the onions are golden. Add the potatoes, carrots and 2 c. water and bring to a boil. Cover and cook gently until the potatoes are partially tender, about 10-15 minutes. Add the cauliflower, green beans, ginger, garam masala, chiles, coriander and tumeric. Continue to cook gently, covered, until the vegetables are tender, for 20 minutes.
Mash some potatoes against the side of the pot to thicken the stew. Stir in the coconut milk and season to taste with salt. If time allows, let the stew sit for an hour or so before serving.
Just before serving, heat the stew and taste and correct the seasoning. Add the peas and cilantro, cook just until the peas are heated through, and serve.
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