Indian Vegetable Stew

[Guest guest]

Indian Vegetable Stew

Makes 6 servings.

 

1 tablespoon extra-virgin olive oil

3 large onions, coarsely chopped (4 cups)

4 cloves garlic, minced

1 teaspoon cumin seed

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/4 teaspoon cardamom

1/8 teaspoon cayenne pepper

1 pound new potatoes, scrubbed and quartered

1 1/2 cups water

1/2 teaspoon salt, or to taste

1 can (19 ounces) chickpeas, rinsed

1 can (14 1/2 ounces) crushed tomatoes, preferably fire-roasted

1 pound mini carrots

3/4 cup chopped fresh cilantro

3/4 cup plain soy yogurt (optional)

 

To cook onions, potatoes: Heat olive oil in Dutch oven over medium heat. Add

onions. Cook, stirring often, for 5 to 6 minutes or until fragrant and beginning

to brown. Add garlic. Cook, stirring, for 1 minute or until fragrant. Add cumin

seed, ground cumin, coriander, cinnamon, cardamom and cayenne. Cook, stirring,

for 30 to 60 seconds or until fragrant.Add potatoes, water and salt. Bring to a

simmer. Cover. Cook for 10 minutes.

 

To finish stew: Add chickpeas, tomatoes and carrots. Stir to combine. Bring to a

simmer. Reduce heat to low. Simmer, partially covered, stirring occasionally and

adding 1/2 cup water, if needed, for 30 to 35 minutes or until potatoes and

carrots are tender. Stir in cilantro. Serve with soy yogurt.