Monday, November 26, 2012

Indian-Style Vegetable Stew

Indian-Style Vegetable Stew
Quick-Fix Vegetarian, page 164

Serves 4


2 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 Tbsp ginger, minced
1 bunch green onion, chopped
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
2 potatoes, diced
1 16-oz can chickpeas, drained and rinsed
2 cups vegetable broth
Salt and pepper
10 oz baby spinach
Cilantro, chopped, for garnish
Tomato, chopped, for garnish


  1. Heat oil in a skillet over medium heat. Add onions, carrots, and celery. Stir in garlic, ginger, green onions, cumin, cinnamon, and cardamom. Cover and cook until the vegetables are softened, about 5 minutes. Transfer to a 4-quart pot.

  2. Add potatoes, chickpeas, vegetable broth, and salt and pepper to taste; cover and cook over low heat for 30 minutes, until the vegetables are tender. Stir in the spinach before serving.

  3. Garnish with cilantro and tomato before serving.

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