Vegetarian Indian Stew

 


Ingredients

Stew

  • 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

Serving Suggestions

  • 3
    cups cooked basmati rice
  • 2
    tablespoons chopped fresh cilantro, if desired
  • 2
    tablespoons sliced scallions, if desired
  • 6
    tablespoons yogurt, if desired

  • Steps

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.

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