Masala Vegetable Stew

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Masala Vegetable Stew

 

1 tablespoon vegetable oil

2 medium onions, chopped

2 to 3 garlic cloves, minced

4 medium potatoes, peeled, diced

4 medium carrots, sliced

1/2 medium cauliflower head, cut bite size

2 cups frozen cut green beans

1 to 2 teaspoon grated fresh ginger

2 fresh mild chile peppers, seeded, minced

2 teaspoons garam masala or to taste or good-quality curry powder

1 teaspoon ground coriander

1/2 teaspoon turmeric

1 15 oz. can lite coconut milk

1 cup frozen green peas

1/4 teaspoon chopped cilantro

 

In large soup pot, heat oil over medium heat. Add onions and garlic and cook,

stirring often, until onions are golden. Add potatoes, carrots and 2 cups water

and bring to a simmer. Cover and simmer gently until potatoes are about halfway

tender, 10 to 15 minutes. Add cauliflower, green beans, ginger, chiles, garam

masala, coriander and turmeric. Continue to simmer gently, covered, until

vegetables are tender, 20 minutes.

Mash some potatoes against side of pot with wooden spoon (this helps to

thicken stew). Stir in coconut milk and season to taste with salt. If time

allows, let stew stand an hour or so before serving.

Just before serving, heat stew and taste and correct seasonings. Stir in peas

and cilantro and cook just until peas are heated through, then serve in shallow

bowls.

Makes 6 to 8 servings.

 

 

 

 

 

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