2 medium red potatoes, cut into 1/4-inch dice (about 2 cups)
2 medium carrots, sliced (about 3/4 cup)
1/2 small head cauliflower, cut into small florets (about 4 cups)
1 15-oz. can chickpeas, drained and rinsed
1/2 cup light unsweetened coconut milk
Cooked rice and chopped fresh cilantro, optional
How to Make It
Warm oil in a large pot over medium-low heat. Add cumin seeds; stir until fragrant, about 10 seconds. Add onion and garlic; sauté until onion is soft and beginning to brown, about 10 minutes. Add ginger, coriander, turmeric and 1 tsp. salt; sauté 2 minutes longer.
Stir in broth and potatoes, raise heat to high and bring just to a boil. Reduce heat to low and simmer for 5 minutes. Stir in carrots, cauliflower and chickpeas. Cover and simmer until vegetables are cooked through, about 12 minutes. Stir in coconut milk and cook 5 minutes longer.
Taste and season with salt and pepper. Serve stew over rice, garnished with chopped cilantro, if desired.
Make it ahead
TO FREEZE: Let cool; transfer to a freezer-safe container (leave 1/2-inch space at the top); freeze.
TO SERVE: Thaw in refrigerator overnight. Reheat in a covered pot over medium-low heat, stirring, until warm, about 40 minutes.
Also appeared in:
All You, January, 2013
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This smelled so good, but was so tasteless. I'm not a vegetarian, so if I try it again I'll substitute chicken broth for the vegetable broth and add little bits of chicken. I think that would greatly improve it. Also, the vegeatles took so much longer to cook than stated that dinner was quite late.
This dish turned out to be extremely tasty and filling. However it was more like a curry rather than a stew. I added a dash of lemon and this really gave it a tangy zing. Also added some chillies to spice it up a bit and make it more Indian.
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